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.
This post contains affiliate links. See our Disclosure Statement for more information.
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 5 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 in a Blender
Ingredients
- 1/2 cup unsalted butter
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- pinch cayenne pepper (optional)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
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.
Transfer the sauce to a bowl.
Present!
Serve warm.
Tips and Techniques for the Best Hollandaise Sauce
- Be sure to use unsalted butter. You can control the amount of salt better that way.
- Fresh lemon juice works best. While you can use bottled lemon juice, it just doesn’t taste the same.
- Hollandaise sauce is best the day it’s made.Â
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.
More Easy Sauce Recipes
Love this recipe for Easy Hollandaise Sauce recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Easy Hollandaise Sauce
Ingredients
- 1/2 cup unsalted butter
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 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. You can control the amount of salt better that way.
- Fresh lemon juice works best. While you can use bottled lemon juice, it just doesn't taste the same.
- Hollandaise sauce is best the day it's made.Â
Nutrition
This recipe was originally published on June 10, 2019. Video was added and a few minor updates were made on June 28, 2020.
Geena O'Banion says
This is great….I finally found a yummy sauce receipt for Hollandaise sauce that is LOW CARB. I’m going do this for sure.
Linda Weinmunson says
Why unsalted butter particularly?
Lauren Vavala says
Hi Linda. I actually only ever use unsalted butter. This way, if you personally feel a recipe needs more salt, you can add it. If you use salted butter and feel the recipe is too salty, there is no way to take it out. Lauren
Elaine says
Hollandaise sauce + eggs benedict = one of the best breakfasts ever. Great to know another way of making the sauce – very useful.
Anita @ Daily Cooking Quest says
Homemade Hollandaise sauce is the best, and super easy to pull off too. This is a must for eggs benedict. 🙂
Sues says
This looks like a great hollandaise recipe!! Sometimes my recipe works perfectly for me and other times, not so much! I don’t usually make a blender version, but want to try yours!
Sara Welch says
What a decadent sauce, indeed! Looking forward to having this on hand; delish!
Noelle says
I really love this recipe, it was quick and easy and taste just like a restaurant’s sauce!