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5 from 1 vote
An oval platter of asparagus with hollandaise sauce poured over top.
Blender Hollandaise Sauce
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
Hollandaise sauce is one of the five mother sauces of the classic culinary world - five sauces that form the basis of all other sauces (because I know you're wondering... the other four sauces are Béchamel, Velouté, Tomates and Brown or Espagnol sauce). Hollandaise is probably best known as the topping to Eggs Benedict, but it's also delicious over steamed vegetables or with all kinds of fish and seafood, and of course, it's the basis for so many other sauces (Bearnaise sauce, Choron sauce) which are made easily by adding a one or two extra ingredients.
Course: Sauces
Cuisine: French
Keyword: Breakfast/Brunch, Sauces, Holiday Favorites
Servings: 6 people
Calories: 165 kcal
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ½ cup butter 1 stick, melted
  • pinch cayenne pepper
  1. Combine the egg yolks, lemon juice and salt in a blender jar. Blend until well mixed.
  2. Slowly drizzle in the melted butter.
  3. Season with salt and cayenne pepper. Hold the Hollandaise in a bowl covered with plastic wrap, over a barely simmering water bath.

Recipe Video

Nutrition Facts
Blender Hollandaise Sauce
Amount Per Serving
Calories 165 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Cholesterol 138mg46%
Sodium 236mg10%
Potassium 9mg0%
Protein 1g2%
Vitamin A 600IU12%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.