Sauce - Blender Hollandaise Sauce

Sauce - Blender Hollandaise Sauce

13 reviews, 4.4 star(s). 0% would make again

Ready in 45 minutes

Perfect every time!


1 stick Butter
3 large Eggs; separated
2 tablespoon Lemon juice
1/8 teaspoon Salt
1/2 teaspoon Cayenne pepper

Original recipe makes 4 Servings



Melt the butter in a dish in the microwave. Separate the eggs into yolk and whites. Discard the whites.

In a blender, put the yolks, lemon juice, salt and cayenne pepper and let sit until room temperature. Turn on the blender for 1 min. Very slowly, add a tablespoon of the bowling butter from the microwave. Blend again for another minute. Then add another tablespoon of bowling butter. Do this about 3-4 times, then you can start increasing the butter more and more. Watch the sauce and verify that it's thickening.

If it refuses to thicken, then the butter was added too fast or it wasn't boiling butter, so restart (sorry!).

Serve over english muffins layered with ham and poached or boiled/sliced eggs. Use all the sauce, as if you microwave it, you'll get scrambled eggs.

Verified by stevemur
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Eggs Benedict slathered with hollandaise sauce

by Zesmerelda

Calories Per Serving: 624 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

This is an excellent recipe that matches the classic -- but with a fraction of the time.
Dginosar 2w ago

I've been using this recipe monthly for about 20 years! Love it!
kimjorna 11m ago

Been making this for years. For my eggs Benedict I use sliced verons sausage. The Hollandaise works wonderfully
paulguarino 3y ago

The Best!
kimjorna 4y ago

would definitely make again. my hubby loves it
Skyyzbaby 4y ago

This recipe contains too much cayenne!
CaptainHalitosis 4y ago

This was excellent. I love the slight kick of cayenne. 1/8th of salt was perfect.
AntarcticCat 5y ago

Very easy and good.
Jimcook 5y ago

I wish we would've read the comments before making this-- yes yes yes waaaaay too much salt. I'll do 1/4 tsp next time.
Xinalinh 6y ago

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