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    Home » Recipes » Condiments & Dips

    2-Minute Blender Hollandaise Sauce

    December 3, 2014 • Updated: June 9, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Julia Child's Hollandaise Sauce Recipe | The Good Hearted Woman

    Inspired by Julia's recipe in Mastering the Art of French Cooking, this 2-Minute Blender Hollandaise Sauce is nearly foolproof.

    Overhead shot of salmon eggs Benedict, with hollandaise poured over top, garnished with fresh herbs.

    2-Minute Blender Hollandaise atop a Smoked Salmon Benedict is brunch perfection.

    Jump to:
    • Why this Recipe Works
    • How to Make this Recipe
    • FAQs & Expert Tips
    • French-inspired Recipes
    • 2- Minute Blender Hollandaise

    Why this Recipe Works

    If you have ever made hollandaise sauce from scratch before, you know that it can be a huge pain with a high failure rate. Without just the right combination of hot butter and whisking skills, the sauce will break and separate. And if that happens, there is very little that can be done to save it.

    Which is just another reason to love Julia. (Childs. Do I even need to write that?)

    In the vast collection of culinary advice that Julia left to us, her blender hollandaise recipe is one of the things I turned to most often. Which is fitting, because it stands as a metaphor for so much of what she gave us: methods that transform hitherto Herculean culinary challenges into easy, accessible tasks.

    In the case of hollandaise sauce, the task is one that (as Julia put it) "even an eight-year old can do."

    About those Uncooked Eggs

    This sauce uses uncooked egg yolks. That isn't something I really worry about (ever!) but if you are a worrier, this may help: According to multiple sources, the friction of the blender blades and the heat of the melted butter cook the egg yolk during the emulsion process. 

    Nevertheless, in the interest of avoiding salmonella and other food-borne illnesses, it is always good to use caution when consuming raw and lightly cooked eggs. The FDA offers guidelines for safe egg use in such cases, including the use of pasteurized eggs.

    No matter what kind of eggs you use though, always choose fresh, clean eggs with intact shells, and avoid contact between the yolks or whites and the outer shell.

    How to Make this Recipe

    NOTE: The only tweak I've made to Julia's original blender hollandaise recipe is to add a little cayenne or hot sauce to give the sauce just a bit of a kick. Otherwise, I'm not messing with a classic. 

    Place egg yolks, lemon juice, salt and cayenne in a blender pitcher.

    overhead shot of egg yolks and other ingredients in blender cup.

    Pulse for a few seconds to blend.

    Side view of egg yolks blended in blender cup.

    Cut up the butter and place it in a small saucepan. Heat it until it is completely melted and foamy.

    I sometimes melt the butter for this in a microwave, but if you do this, make sure that the butter is bubbling when you take it out or it won’t be hot enough to “cook” the sauce.

    Start up the blender on high and uncover. Immediately start pouring the hot melted butter in a very thin stream.

    I cannot emphasize enough how important it is to have patience here – under no circumstances should the pouring process be rushed.

    My blender has a little hole at the top through which you can pour liquids while it is running. I hope that yours does too! You may choose to omit the milk solids at the bottom of the pan, but I usually go ahead and add them. I don’t find that there is much difference in the consistency of my sauce, and I hate to throw anything away.

    The sauce will begin to thicken before you have added all the butter.

    Taste the sauce and add more lemon juice and seasonings if desired.

    Hollandaise sauce should be used immediately. If it sets out too long, it will begin to solidify.

    FAQs & Expert Tips

    We all know Hollandaise Sauce is delicious over eggs Benedict, but it raises a variety of other dishes from delicious to decadent as well, including:

    • Salmon
    • Broccoli
    • Asparagus
    • Steak
    • Crab cakes
    • Scallops
    • Artichokes
    • Deviled eggs
    • Baked potatoes
    45-degree shot of hollandaise sauce over a salmon Benedict, garnished with a sprig of fresh rosemary.

    French-inspired Recipes

    Who doesn't love an indulgent French recipe? Try our Classic French Onion Soup! Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

    If you're looking for dessert, look no further than our Classic Crème Brûlée. It's surprisingly easy to make (plus, you get to play with fire)!

    • Smoked Salmon Benedict
    • Classic Vanilla Bean Crème Brûlée
    • Classic French Onion Soup
    • April Food Holidays

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Overhead shot of salmon eggs Benedict, with hollandaise poured over top, garnished with fresh herbs.
    5 from 8 votes

    2- Minute Blender Hollandaise

    Inspired by Julia’s recipe in Mastering the Art of French Cooking, this 2-Minute Blender Hollandaise Sauce is nearly foolproof.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast, Brunch, Sauce
    Cuisine: French
    Diet: Gluten Free, Low Lactose, Vegetarian
    Prep Time:5 minutes
    Total Time:5 minutes
    Servings: 4 servings
    Calories: 250kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Blender

    Ingredients

    US Customary - Metric
    • 3 large eggs yolks
    • 1 tablespoon lemon juice
    • ⅛ teaspoon salt
    • 1 pinch cayenne or a few drops of hot sauce
    • ½ cup unsalted butter

    Instructions

    • Place egg yolks, lemon juice, salt and cayenne in a blender pitcher.
      Pulse for a few seconds to blend.
    • Cut up the butter and place it in a small saucepan. Heat it until it is completely melted and foamy.
    • Start up the blender on high and uncover. Immediately start pouring the hot melted butter in a very thin stream. Pour VERY slowly.
    • The sauce will begin to thicken before you have added all the butter.
    • Taste the sauce and add more lemon juice and seasonings if desired.
    • Hollandaise sauce should be used immediately. If it sets out too long, it will begin to solidify.

    Notes

    If you choose to melt the butter in the microwave, make sure that it is bubbling when you take it out or it won’t be hot enough to “cook” the sauce.
    It is vitally important to have patience when pouring the butter into the blender cup. Under no circumstances should the pouring process be rushed.

    Nutrition

    Serving: 1serving | Calories: 250kcal | Carbohydrates: 1g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 207mg | Sodium: 19mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Marlynn [UrbanBlissLife] says

      December 05, 2014 at 8:43 am

      I just love your note at the end about eating uncooked eggs. I have to admit that I am a huge fan of Hollandaise sauce but haven't made it at home because I fear I'm going to somehow make it wrong and make myself (or others!) sick. Your post is empowering me to have the confidence to make it soon! Thank you!

      Reply
    2. Pech says

      December 04, 2014 at 8:30 am

      I've never made hollandaise at home - only had it at restaurants because my husband won't eat it, which means I'll be eating the whole batch!! This recipe seems so easy though if I ever have company and want to try making a fancy breakfast!

      Reply
    3. kelsey says

      December 04, 2014 at 7:14 am

      oh my goodness, i need to try this! i adore hollandaise but haven't been successful!
      http://www.ladiesinnavy.com

      Reply
    4. Catherine says

      December 03, 2014 at 4:07 pm

      Hollandaise is one thing I've never been able to get behind, alas. I do love a good Julia story though! (Have you read Julia Child Rules by local Portland writer Karen Karbo? I highly recommend it!)

      Reply
    5. Jenni says

      December 03, 2014 at 1:32 pm

      I haven't braved Hollandaise yet... but, you make it look super easy. My husband LOVES poached egss and hollandaise sauce. I think I'll have to surprise him this weekend!

      Reply
      • Renée ♥ says

        December 03, 2014 at 1:49 pm

        It is really easy, Jenni. The trick is to have that butter very hot and then add it s-l-o-w-l-y. Do that and you can't fail!

        Reply

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