Easy Peasy 5-Minute Blender Hollandaise is the cheat's route to a sauce that usually scares home cooks. Four egg yolks, hot melted butter, lemon juice, and a little mustard powder whiz into a thick, glossy hollandaise in about thirty seconds. It is rich enough for eggs Benedict and quick enough for a Tuesday.
If there’s one sauce that feels like pure luxury, it’s hollandaise. This rich, buttery ‘liquid gold’ is the ultimate keto condiment, turning simple meals into decadent feasts. It’s not just for eggs benedict; this versatile sauce is absolutely divine drizzled over a perfectly grilled steak, flaky salmon, or a heaping plate of roasted asparagus. And the best part? This foolproof blender version comes together in just five minutes!
Ingredients
• 4 large egg yolks
• 2 tablespoons / 30 ml (1 fl oz) fresh lemon juice
• ⅛ teaspoon mustard powder
• ¼ teaspoon hot sauce
• ½ cup / 113 g (4 oz) salted butter, melted and hot
Instructions
1. Directions
2. Place the egg yolks, lemon juice, mustard powder, and hot sauce in a blender. Pulse 2-3 times until the are just combined.
3. Turn the blender to its highest speed. While it’s running, slowly and steadily pour the hot melted butter through the opening in the lid. Continue blending for about 30 seconds, or until the sauce is thick, creamy, and fully emulsified.
Nutritional Information
• Makes: 1 cup (240 ml) / 240 mlServing Size: 2 tablespoonsCalories: 130Fat: 14 gProtein: 2 gTotal Carbs: 0.8 gDietary Fiber: 0 gNet Carbs: 0.8 g (0.03 oz)
Pro Tips
• To gently reheat, microwave on 30% power in 20-second bursts, whisking in between, to prevent the sauce from breaking or scrambling.
• Ensure your melted butter is hot (around 180°F / 82°C) but not boiling. The heat is essential for cooking the yolks and creating a stable emulsion.
• If your sauce breaks, place a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it, a little at a time, until it becomes smooth again.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. This sauce does not freeze well.
FAQ
Q: Is this hollandaise sauce keto-friendly
A: Yes, this sauce is perfect for a keto diet. A two-tablespoon serving contains only 0.8 grams (0.03 oz) of net carbs, making it an ideal keto condiment.
Q: What can I serve with this hollandaise sauce
A: This versatile sauce is a classic for eggs benedict, but it’s also delicious drizzled over grilled steak, flaky salmon, or a plate of roasted asparagus.
Q: How do I fix broken hollandaise sauce
A: To save a broken sauce, place a fresh egg yolk in a clean bowl. Then, slowly whisk the broken sauce into the yolk, a little at a time, until it becomes smooth and emulsified again.
Q: What is the best way to store and reheat hollandaise
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on 30% power in 20-second bursts, whisking in between, to prevent it from breaking.
Pro Tips
- The melted butter must be hot — around 180°F / 82°C but not boiling — because its heat is what cooks the yolks and sets the emulsion.
- Pour the butter in a slow, steady stream through the blender lid while the motor runs; that slow pour is what builds the thick, creamy sauce.
- If the sauce breaks, place a fresh egg yolk in a clean bowl and whisk the broken sauce into it a little at a time until it comes back smooth.
- Reheat leftovers gently: microwave on 30% power in 20-second bursts, whisking in between so the eggs do not scramble.
- It keeps up to 3 days in an airtight container in the refrigerator — and it does not freeze well, so make only what you will use.
Frequently Asked Questions
Can I make blender hollandaise ahead of time?
Yes — it keeps for up to 3 days in the refrigerator. Rewarm it on 30% microwave power in 20-second bursts, whisking between each one.
Can you freeze hollandaise sauce?
No, it does not freeze well — the emulsion splits as it thaws. Make only what you will eat within 3 days.
Why did my hollandaise break?
Usually the butter went in too fast or was not hot enough. Whisk the broken sauce into a fresh egg yolk, a little at a time, and it will come back together.
How hot should the butter be?
Around 180°F / 82°C — hot enough to cook the yolks into a stable sauce but not boiling, which would scramble them on contact.
Recipe card below.
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Easy Peasy 5-Minute Blender Hollandaise
Ingredients
Method
- Directions
- Place the egg yolks, lemon juice, mustard powder, and hot sauce in a blender. Pulse 2-3 times until the are just combined.
- Turn the blender to its highest speed.
- While it's running, slowly and steadily pour the hot melted butter through the opening in the lid.
- Continue blending for about 30 seconds, or until the sauce is thick, creamy, and fully emulsified.
