Blender Hollandaise Sauce


This blender Hollandaise sauce has all the same ingredients and consistency as the classic sauce, but no double boiler and no chance of the sauce separating. I love the lemony flavor on freshly steamed asparagus!

Prep Time:
5 mins
Total Time:
5 mins


  • 3 egg yolks

  • 1 tablespoon lemon juice

  • ¼ teaspoon Dijon mustard

  • 1 dash hot pepper sauce (e.g. Tabasco™)

  • ½ cup butter


  1. Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.

  2. Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.

  3. Turn the blender on high speed; slowly pour in melted butter in a thin stream until sauce is thick, about 15 to 30 seconds. Keep sauce warm until serving by placing the blender container in a pan of hot tap water.

    close up view of smoked salmon eggs Benedict topped with Blender Hollandaise Sauce, with potato hash in the background on a plate

Nutrition Facts (per serving)

163 Calories
18g Fat
1g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 163
% Daily Value *
Total Fat 18g 22%
Saturated Fat 11g 53%
Cholesterol 143mg 48%
Sodium 119mg 5%
Total Carbohydrate 1g 0%
Total Sugars 0g
Protein 2g
Vitamin C 1mg 6%
Calcium 15mg 1%
Iron 0mg 1%
Potassium 17mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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