No-Fail Blender Hollandaise in 5 Minutes
If hollandaise has ever intimidated you, this blender version will change everything. It comes together in just 5 minutes and turns out smooth, buttery, and perfect every time. Drizzle it over eggs Benedict, vegetables, fish, or chicken for an instant upgrade. Gluten-free and vegetarian.
Servings: 6 servings
Calories: 162kcal
Equipment
Ingredients
- 8 Tbsp unsalted butter use 10 Tbsp for a thinner sauce
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- ½ tsp Kosher salt
- ¼ tsp Dijon mustard
- pinch of Cayenne pepper
Instructions
- Melt the butter. Begin by melting 8 Tbsp unsalted butter in a small saucepan. over medium heat. For a thinner sauce, use 10 Tbsp unsalted butter. Try not to let the butter boil, as this allows some of the moisture to escape and evaporate.
- Mix the egg yolks and lemon juice. Combine 3 large egg yolks, 1 Tbsp fresh lemon juice, ½ tsp Kosher salt, ¼ tsp Dijon mustard, and a pinch of Cayenne pepper in a blender, then blend until mixed well, about 30 seconds.
- Stream in the melted butter. Remove the rubber plug from the top of the blender, and with the speed on low, slowly stream in the hot melted butter. Blend until the hollandaise is smooth, creamy, and fully emulsified. Serve immediately!
Notes
- Best fresh: Hollandaise is best within 30 minutes. Leftovers keep airtight in the fridge for 1–2 days.
- Make ahead & reheating: Keep warm in a double boiler up to 1 hour. Reheat gently in a bain-marie or in short microwave bursts, stirring between.
- Substitutions: Use white wine vinegar instead of lemon (flavor will differ). Swap Dijon for grainy mustard or a pinch of dry mustard. Omit cayenne for no heat.
Nutrition
Calories: 162kcal | Carbohydrates: 1g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 202mg | Potassium: 17mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 589IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg
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