Easy Hollandaise Sauce

A great sauce can save a not-so-great dinner. It can also take a great dinner and transform it into an over-the-top, phenomenal dinner! Buttery, velvety smooth, with a hint of lemon with a dash of heat, this easy hollandaise sauce is one you’ll want to use for special breakfasts, a family brunch, quick weeknight dinners and celebration style weekend dinners!


The first time I made a blender Hollandaise sauce it was a complete failure! The sauce never got thick. It was tart and lemony. Not a nice tart either, but a pucker your lips, scrunch your entire face and try not to gag it’s so strong tart. Quite frankly, I gave up on it for about six months. Then, I had a craving for Eggs Benedict (which turned into a Veggie Benedict). There is no way to have Eggs Benedict without Hollandaise so I had to try again.

Hollandaise is one of the five mother sauces of French cuisine. (In case you’re curious, the other four are béchamel, espagnole, veloute, and tomato). It is definitely a good one to master! Usually done over a double boiler with a lot of whisking, this version is simpler and uses a blender or even an immersion blender!. It is a lot like making homemade mayonnaise. You’ll want to take egg yolks, some lemon juice, salt and a few pinches of cayenne and blend them until they are lighter in color and almost double in volume.

Egg Yolks


It should only take 30 seconds or so. Then, turn the blender to its lowest speed and very slowly drizzle warm, melted butter in to the blender to temper the eggs. As you are blending the butter, the sauce should start to thicken. Be careful not to blend too much after you’ve added the butter, or your sauce will break. Turn off the blender and taste the sauce. Add more salt or a tiny bit more lemon juice if you think it needs it. Blend again, just to incorporate everything. Again, be careful not to blend too long. Serve over eggs, steamed veggies, or even fish!

I was so happy with how this sauce came out! Finally, an easy way to make a delicious sauce. I’m looking forward to having a beautiful white fish with this delightful hollandaise sauce. I’m not afraid to make Hollandaise sauce any more and you shouldn’t be either!

Easy Hollandaise Sauce


4 egg yolks

1 TBLS lemon juice

½ tsp salt

¼ tsp cayenne pepper

1 stick unsalted butter, melted


Sloly melt the butter in a small saucepan. (Hint, if you use salted butter, then don’t add any extra salt) Don’t let it foam too much or get too hot.

Add egg yolks, lemon, salt and cayenne to your blender. Blend on medium speed until the yolks lighten in color and nearly double in volume. (about 30 seconds)

Turn the blender to it’s lowest setting and slowly drizzle in melted butter. The sauce should begin to thicken as you add butter.

Turn the blender off and taste your sauce. Adjust the seasonings (salt and lemon) if it needs it. The sauce should be velvety smooth and have a nice consistency. Blend additional seasonings (if needed) and blend until just incorporated.

Make the sauce very last because you want to use it right away!

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