Salmon Benedict | The Good Hearted Woman
5 from 1 vote

2- Minute Blender Hollandaise

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Author: Renée ♥


  • 3 eggs yolks
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 smaller pinch cayenne or a few drops of hot sauce
  • 1/2 cup unsalted butter


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


Step 2: 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.
Step 3: 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.
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