Hollandaise Sauce



The Blender Bible

Published by Robert Rose

This image courtesy of Joseph DeLeo

Fresh homemade hollandaise sauce on blanched asparagus is heaven on a plate. Topping simple steamed broccoli or cauliflower, this egg-rich sauce turns a pedestrian vegetable into a luxurious experience. A blender makes it as easy as opening a jar.

NotesThis recipe contains raw egg yolks. If the food safety of raw eggs is a concern for you, use the pasteurized liquid whole egg instead.



Total Timeunder 15 minutes

OccasionCasual Dinner Party, Formal Dinner Party

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian


Five Ingredients or LessYes

Taste and Texturebuttery, creamy, rich

Type of Dishbutter sauce, sauces


  • ½ cup (125 mL) unsalted butter 
  • 3 egg yolks (or 1/3 cup/75 mL pasteurized liquid whole egg, see Notes)
  • 2 tbsp (25 mL) freshly squeezed lemon juice 
  • ¼ tsp (1 mL) salt
  • Pinch of cayenne pepper 
  • Pinch of freshly ground white pepper 


  1. In a small saucepan, heat butter until bubbling but not browned.

  2. In blender, on high speed, blend egg yolks, lemon juice, salt, cayenne and white pepper until smooth, about 5 seconds. With motor running, through hole in top, pour in butter in a thin stream until incorporated, about 30 seconds. Continue blending until smooth, about 5 seconds.

  3. To keep warm, place in a heatproof bowl over hot, not boiling, water.

  4. Hollandaise sauce is essential for Eggs Benedict: Place 1 slice of ham or back bacon on a toasted English muffin half, top with poached egg and smother in hollandaise sauce.


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