Blender Hollandaise Sauce

Time to Cook: 
3 minutes
Time to Prepare: 
3 minutes
Number of Servings: 
1/2 cup
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A friend of mine told me that she'd "eat cardboard if it came with hollandaise". Whether you drizzle your eggs benedict with it, top crepes or asparagus, hollandaise is a rich, smooth sauce that is hard to resist. It usually can be a little tricky to make, but this recipe keeps things really easy!

Rich and creamy, you'll want to put it on everything!


3 egg yolks

1 tbsp fresh lemon juice

1/4 tsp salt

pinch cayenne

1/2 cup unsalted butter, melted


1. Either in a saucepan or microwave on low, melt your butter. Allow it to cool-you don't want it to cook your egg yolks!

2. Put the yolks, lemon juice, salt, cayenne, and cooled melted butter in the blender jar.

3. Put the lid on the jar but remove the inner cap-with the motor running, drizzle in the butter a bit at a time until the whole works is incorporated.

4. Use immediately or keep warm until you need it. Chill the leftovers.

*Note: all raw egg products carry the risk of salmonella. Use pasterized eggs if you are very concerned.