Easy Hollandaise Sauce (Blender Method)

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Hollandaise Sauce is a classic recipe notorious for being served over Eggs Benedict and asparagus. Using a blender, it’s easier to make than you might think, taking only 5 minutes. It’s a great option to add some extra flavor to low carb and keto diets.

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I always thought that buttery, creamy Hollandiase Sauce would be difficult to make. For the longest time, I only enjoyed this this delicious sauce if I ordered it when eating out at a restaurant. Needless to say, I was pleasantly surprised that it takes only a few staple ingredients and XX minutes to make it homemade using a blender.  Now, I’m serving it over Keto Eggs Benedict and roasted vegetables all the time!

Why This Recipe Works

• You can use this sauce over Eggs Benedict, asparagus, broccoli and fish dishes.
• This recipe is made in a blender which makes it super quick and easy.
• With 0 carbs per serving, it’s a great choice for those following low carb, keto, and gluten free diets.

How to Make Hollandaise Sauce

Prep!

Squeeze about 1 tablespoon of juice from the lemon. Make sure your blender is set up and ready to go.

Create!

Melt the butter in the microwave using 20-second increments or in small saucepan over medium heat until hot and foamy.

Add the egg yolks, lemon juice, and salt to the blender and turn it onto high.

With the blender running, slowly drizzle in the melted butter through the flap on the lid until it’s well combined and starts to thicken.

Present!

Transfer the sauce to a bowl and serve warm.

Tips and Techniques for the Best Hollandaise Sauce

• Be sure to use unsalted butter.
• Fresh lemon juice works best in this recipe.

FAQ’s

• What do you serve with Hollandaise Sauce? Traditionally Hollandaise Sauce is used over Eggs Benedict, asparagus, broccoli, and fish dishes.
• Can you make Hollandaise Sauce ahead of time? You can make Hollandaise Sauce ahead of time, but it is best used within a day. Store the sauce tightly covered in the refrigerator and gently reheat when you are ready to use it.
• What do you do if your Hollandaise Sauce breaks? If your sauce breaks, you can try whisking in boiling water, a few drops at a time, to get the sauce to come back together.

Other Recipes to Try

• Roasted Garlic Lemon Aioli
• Perfect Blueberry Sauce
• Sweet Mango Dipping Sauce

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Print

Easy Hollandaise Sauce

Made in the blender, this recipe takes 5 minutes to make! Serve this classic recipe over Eggs Benedict, broccoli, fish dishes and asparagus. 

Course Breakfast, Side Dish

Cuisine American, French, Gluten Free, Low Carb

Prep Time 5 minutes

Total Time 5 minutes

Servings 8 servings

Calories 131kcal

Author Lauren

Ingredients

• 4 egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• pinch cayenne pepper * optional

Instructions

• Melt the butter in a sauce pan over medium-high heat until hot and foamy. You can also melt it in the microwave on 20-second increments.
• Add the egg yolks, lemon juice, and salt to the blender and turn it onto high.
  
• With the blender running, slowly pour in the melted butter through the flap on the lid until it’s well combined and starts to thicken.
  
• Transfer the sauce to a bowl and serve warm.

Notes

Tips and Techniques for the Best Hollandaise Sauce

• Be sure to use unsalted butter.
• Fresh lemon juice works best in this recipe.

FAQ’s

• What do you serve with Hollandaise Sauce? Traditionally Hollandaise Sauce is used over Eggs Benedict, asparagus, broccoli, and fish dishes.
• Can you make Hollandaise Sauce ahead of time? You can make Hollandaise Sauce ahead of time, but it is best used within a day. Store the sauce tightly covered in the refrigerator and gently reheat when you are ready to use it.
• What do you do if your Hollandaise Sauce breaks? If your sauce breaks, you can try whisking in boiling water, a few drops at a time, to get the sauce to come back together.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 131kcal | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 78mg | Potassium: 9mg | Vitamin A: 9.7% | Vitamin C: 0.9% | Calcium: 1.5% | Iron: 1.4%