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Foolproof Blender Hollandaise Sauce in 2 Minutes

A rich, yellow hollandaise sauce is being poured from a small white pitcher over a poached egg on toast.
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You can make rich, creamy Hollandaise Sauce quickly using a blender. This easy, no-fail method bypasses the stress of traditional stovetop techniques, giving you a velvety sauce perfect for Eggs Benedict or asparagus in under five minutes.

Ingredients

Scale
  • 1 large egg yolk
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of cayenne pepper (optional)
  • 1/2 cup unsalted butter, melted and hot

Instructions

  1. Place the egg yolk, lemon juice, Dijon mustard, salt, and cayenne pepper into the jar of an immersion blender or a small, narrow blender cup.
  2. Melt the butter completely in a small saucepan or microwave until it is hot but not browned.
  3. Place the immersion blender directly into the jar, ensuring the head is fully submerged and touching the bottom.
  4. Turn the blender on high speed. Slowly drizzle the hot melted butter in a thin, steady stream through the opening at the top of the blender head. Do not lift the blender head during this process.
  5. Continue blending and drizzling until all the butter is incorporated and the sauce is thick and emulsified. This should take about 30 to 60 seconds.
  6. Once the sauce is thick, you can carefully lift the blender slightly to incorporate any remaining butter. Taste and adjust seasoning if needed.
  7. Serve your rich, velvety Hollandaise Sauce immediately over Eggs Benedict, steamed vegetables, or seafood.

Notes

  • For a Keto Hollandaise Sauce, this recipe is naturally low in carbohydrates.
  • If the sauce seems too thick, add a few drops of warm water to thin it slightly.
  • Always use hot, freshly melted butter; cold butter will cause the sauce to break.

Nutrition

Find it online: https://kitchenican.com/easy-hollandaise-sauce-blender-recipe/