This easy and delicious Blender Hollandaise Sauce is perfect for serving over eggs benedict, vegetables, meats, and more! While it may seem like a complicated sauce, this method is easy and delivers a silky hollandaise sauce every time.

Say goodbye to lots of whisking and fear of sauce breaking! This blender hollandaise sauce method is foolproof.

The Best Blender Hollandaise Sauce

As a former chef, one of the first sauces I set out to master was the classic hollandaise sauce. It’s one of the 5 mother sauces in French cooking and can be used in so many ways! Back then, I was making it the classic way by whisking egg yolks and butter over a double boiler.

If making hollandaise sounds intimidating to you, this recipe makes it so simple! There’s no whisking over a water bath with fear of the sauce breaking. Everything comes together in a mason jar with an immersion blender.

Making hollandaise in a blender doesn’t sacrifice flavor or texture and it truly turns out perfect every single time.

One of my favorite ways to serve it is over my cheddar chive biscuits with a poached egg and crispy bacon as a simple benedict. You can also serve it over my ham and cheese croissant casserole as a truly stunning brunch recipe!

How to Make Blender Hollandaise

You can make this recipe in a traditional blender, but I think the mason jar and immersion blender method is better and easier!

Tools Needed

• Small Saucepan
• Immersion Blender
• Wide-Mouth Pint Mason Jar
• Citrus Juicer

Ingredients and Substitutions

• Butter. I prefer to use unsalted butter so I can season the blender hollandaise sauce to taste.
• Whole egg. There is one whole egg in this recipe, I find that the white helps to stabilize the sauce.
• Egg yolk. An extra yolk adds the richness you expect from a hollandaise sauce.
• Lemon juice. The acidity and freshness of the lemon juice balances out the richness of the sauce. I recommend always using freshly-squeezed juice.
• Hot sauce. Optional, but a couple of dashes of hot sauce adds nice flavor.
• Whole grain mustard. Also optional, but I love stirring in a bit of whole grain mustard for an extra-savory hollandaise.

The Process

1. Melt the butter. Melt the butter in a small saucepan over medium heat. Swirl occasionally and don’t let it boil. Once the melted butter is foamy and the foam is minimal and floating on top, pull it off the heat. Transfer to a heat-safe measuring cup for easier pouring.
2. Mix the ingredients in a mason jar. Find a mason jar or narrow heat-safe container that just fits the heat of your immersion blender with little room to spare. Add the egg, yolk, lemon juice, and hot sauce to the jar.
3. Blend the hollandaise. Place the head of the immersion blender into the jar and blend the eggs up, then slowly stream in the butter with the immersion blender running. You may need to move the head up and down to mix everything all the way. The sauce should be thick enough to coat a spoon, but still flow off. If it’s too thick, add a teaspoon or two of warm water and blend until it’s the desired consistency. Season to taste with salt and pepper and stir in the whole grain mustard, if desired.
4. Serve. Serve the blender hollandaise sauce right away. You can keep the mason jar warm in a bowl or pot of warm water for up to 1 hour. Stir regularly to keep a skin from forming.

How to Avoid & Fix Broken Hollandaise Sauce

Instead of being beautifully light yellow and creamy, a broken Hollandaise sauce will be curdled or runny. No one wants that! It’s much easier to avoid a broken hollandaise sauce than it is to fix it.

In the traditional method of making hollandaise sauce, it’s easy to break the sauce by overcooking the eggs. Fortunately, we don’t have to worry about that here! The only way this sauce will break is if you add the melted butter too quickly or add too much of it.

The key to avoiding a broken sauce, is to make sure your butter is melted and hot (not boiling) and to stream it in slowly while blending. You can pause and stop streaming the butter to blend the sauce, but do not just dump all the melted butter in.

To fix a broken sauce, add another egg yolk and blend and add a tablespoon or two of hot water while blending.

Storage Instructions

While you can keep this blender hollandaise sauce warm for an hour or so, I do not recommend storing it and trying to reheat it.

Place the jar in a small pot of warm water and stir occasionally to keep a skin from warming. This is the best way to keep hollandaise sauce warm.

Blender Hollandaise Sauce FAQs

Is hollandaise sauce safe to eat?

Yes! So long as you follow the recipe and keep the hollandaise warm for no longer than an hour, you’re fine. Hollandaise sauce leftovers should be discarded and not stored or reheated.

Are the eggs in hollandaise cooked?

Once we add the hot melted butter to the eggs while blending, the heat of the butter cooks the eggs to a safe enough temperature to eat. If you’re worried, be sure to use pasteurized eggs.

Is hollandaise sauce gluten-free?

Yes! The only ingredients are butter, eggs, lemon juice, and hot sauce (if desired). Make sure your hot sauce is gluten-free before using.

Can I make blender hollandaise sauce with a regular blender?

Yes, but it’s a bit more challenging since a blender is a lot wider and larger than the immersion blender in the mason jar. I recommend using a smaller blender carafe, if possible.

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This easy Blender Hollandaise sauce is the key to making all your at-home brunch dreams come true! It comes together so quickly and easily. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Brunch Recipes

Cheddar Chive Biscuits
Ham and Cheese Dutch Baby
Croissant Breakfast Casserole
Migas Breakfast Tacos

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