Blender Hollandaise Sauce

Silky blender hollandaise in 2 minutes — perfect for eggs Benedict, asparagus, and spring vegetables.

# What You Need:

→ Dairy

01 - Unsalted butter — 1/2 cup (melted and hot)

→ Eggs

02 - Large egg yolks — 3

→ Acidity & Seasoning

03 - Fresh lemon juice — 1 tablespoon

04 - Dijon mustard — 1/2 teaspoon (optional, for stability)

05 - Fine salt — 1/4 teaspoon

06 - Cayenne or freshly ground black pepper — pinch

# Directions:

01 - Melt the butter in a small saucepan or microwave-safe bowl until hot and bubbling but not browned; set aside and keep hot.

02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt, and a pinch of cayenne or black pepper into the blender jug.

03 - Blend on medium speed for about 10 seconds to combine and aerate the yolk mixture.

04 - With the blender running on low, slowly pour the hot melted butter in a thin, steady stream until the sauce thickens and becomes silky—about 20–30 seconds of steady drizzling.

05 - Taste and adjust seasoning or lemon as needed. Serve immediately over eggs Benedict, steamed vegetables or fish. If the sauce becomes too thick, whisk in 1 tablespoon of hot water to loosen.

# Expert Advice:

01 -

This sauce comes together in less time than it takes to poach an egg and never splits if you drizzle with a steady hand.
You don’t need special equipment — if you own a blender, you’re already halfway there.

02 -

I once learned the hard way that pouring butter too quickly will scramble the yolks and ruin the texture – go slow and steady.
Allowing your ingredients to come to room temperature before starting makes the emulsion safer and smoother.

03 -