The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

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  • Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Nutrition Facts

163 calories; protein 1.5g 3% DV; carbohydrates 0.6g; fat 17.5g 27% DV; cholesterol 143.1mg 48% DV; sodium 119.2mg 5% DV. Full Nutrition

Reviews (742)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2007
Wow, pretty darn good Hollandaise, and so simple & fool-proof. I followed the recipe as-is for use over Eggs Benedict. The recipe makes enough for 8 to 10 servings (at two eggs per plate and a reasonable amount of sauce). Instead of a blender, I used a Braun handheld mixer which would allow me to 1/2 the recipe for next time. One suggestion - use UNsalted butter. Update: Round 2 - Unsalted butter made a big difference, highly suggest it. Also, was able to 1/2 the recipe using a Braun hand blender - 1/2 of all ingredients listed (used 2 egg yolks). Read More
(598)

Most helpful critical review

Rating: 3 stars
10/11/2010
It's WAY better without the Dijon or Tobasco! Sharp mustard brings this classic, delicate sauce down several notches into so-so territory. (It's kind of like spoiling a deviled egg with Miracle Whip instead of good mayonnaise, or like killing a good apple pie by drowning it with cinnamon.) . I'm still giving it three stars because the method is still very good. Read More
(48)
953 Ratings
  • 5 star values: 659
  • 4 star values: 198
  • 3 star values: 52
  • 2 star values: 11
  • 1 star values: 33
Rating: 5 stars
12/15/2007
Wow, pretty darn good Hollandaise, and so simple & fool-proof. I followed the recipe as-is for use over Eggs Benedict. The recipe makes enough for 8 to 10 servings (at two eggs per plate and a reasonable amount of sauce). Instead of a blender, I used a Braun handheld mixer which would allow me to 1/2 the recipe for next time. One suggestion - use UNsalted butter. Update: Round 2 - Unsalted butter made a big difference, highly suggest it. Also, was able to 1/2 the recipe using a Braun hand blender - 1/2 of all ingredients listed (used 2 egg yolks). Read More
(598)
Rating: 5 stars
05/14/2007
I made this last night without the Dijon, which I don't like. I used 4 egg yolks and 2 tablespoons of fresh lemon juice, along with the Louisiana hot sauce. I did the 5 seconds in the blender, then slowly added the melted butter. It was perfect, and exactly the right amount of lemon! We used ours for dipping fresh artichokes and got rave reviews. Read More
(480)
Rating: 4 stars
03/31/2007
A very good recipe and it will thicken nicely if the butter is "bubbling " hot when it is added to the running blender in a slow stream. I have been using this recipe for over 30 years! Read More
(391)
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Rating: 5 stars
02/11/2007
Delicious and easy! Use the full recipe though, as I only used part the first time and it didn't blend well with not enough ingredients in the blender. Read More
(120)
Rating: 5 stars
09/13/2010
This hallandaise sauce was apprarently created by god and given straight to my girlfriend. It is the best hollandaise sauce I have ever had, bar none. If you have not had the extreme pleasure of trying this recipe then I personally recommend you stock up on all the ingredients before 2012 and the end of the world. If I were stranded on a desert island with one form of substanance it would be this sauce without a question in my mind. The Demi-god that posted this recipe deserves a freak'n metal. Read More
(117)
Rating: 5 stars
04/10/2008
If I could give more stars, I would! This recipe is by far the easiest Hollandaise sauce recipe I have ever made. I like being able to control the spice in it too. I use Rooster Sauce(find it in the asian food section isle) and I like to have extra heat so I add a little more then the recipe calls for. Delicious recipe. I have made this and drizzeled it over steamed asparagus and on top of brussel sprouts as well as eggs benedict. Don't let the simplicity of this recipe fool you, it is absolutely fantastic! Read More
(97)
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Rating: 5 stars
03/31/2007
Quick and easy preparation. A nice subtle lemon flavor. I left out the tabasco. I was delicious over grilled steak topped with crab and roasted asparagus, also known as Steak Oscar in most restaurants. Thanks for sharing this simple method of preparation. Read More
(83)
Rating: 4 stars
02/15/2008
This was super easy quick and a great consistency even though I used only three tablespoons of butter rather than the full amount. I'm giving it four stars because I thought it was bland so I added much more lemon juice and some dried dill which gave it a great flavour. With all of the above changes it was fantastic. Read More
(63)
Rating: 5 stars
03/25/2009
Quick, delicious & easy! If you want to make only a 2 yolk Hollandaise, as I did, these are the measures: 2 yolks; 2 teasp. lemon juice; 2/3 dash Tabasco/hot sauce; between 1/8 & 1/4 teasp. of Dijon. After blending that for 5 seconds, slowly drizzle into blending ingreds. the (bubbling hot) 6 Tblsp. + 2 teasp. butter. Thick & lovely! Read More
(53)
Rating: 3 stars
10/11/2010
It's WAY better without the Dijon or Tobasco! Sharp mustard brings this classic, delicate sauce down several notches into so-so territory. (It's kind of like spoiling a deviled egg with Miracle Whip instead of good mayonnaise, or like killing a good apple pie by drowning it with cinnamon.) . I'm still giving it three stars because the method is still very good. Read More
(48)