fbpx
A Sweet Pea Chef
menu icon
subscribe
search icon
×

Easy Hollandaise Sauce

Updated: · Published: by · This post may contain affiliate links which won’t change your price but will share some commission. · 10 Comments

Jump To Recipe!

If you're familiar with my recipes, you know I don't just throw the word "easy" around.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef this RECIPE

Well, this Easy Hollandaise Sauce is no exception. Instead of using a double boiler, I use a blender.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

Unconventional? Yes. Delicious? Yup. The result is a smooth, creamy, buttery homemade Hollandaise sauce.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

Who says you need to make the process difficult? Not me. The hardest thing you'll have to do with this recipe is find things to pour it over.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

Try it on some steamed asparagus or Eggs Benedict (one of my favorite breakfasts!), for starters. Both are tasty options.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

Just be sure to keep the Hollandaise sauce warm prior to serving. When it cools, it starts to separate. Though it'll still mostly taste the same if it separates, it won't be as pretty.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

To keep warm, you could just stick the blender container in a bowl of semi-hot water.

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Easy Hollandaise Sauce

Easy Hollandaise Sauce

Lacey Baier
This Easy Hollandaise Sauce uses a blender to create a smooth, creamy, buttery homemade Hollandaise sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine French
Servings 4
Calories 441 kcal

Equipment

  • blender

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients
  

  • 1 cup unsalted butter 2 sticks
  • 3 egg yolks
  • 1 ½ tablespoon freshly squeezed lemon juice
  • ¼ teaspoon kosher salt plus more to taste
  • optional: pinch of cayenne pepper for kick of heat
  • optional: Add to 1 lb. of steamed asparagus

Instructions
 

  • Melt butter in microwave (for approximately 1 minute) or in a saucepan over medium-high heat.
  • Combine egg yolks, lemon juice, kosher salt and cayenne pepper, if desired, in blender. Blend on high until mixture turns light yellow in color., approximately 30-60 seconds.
  • With the blender running on high, very slowly drizzle the hot, melted butter into egg yolk mixture. The mixture will start to thicken and will splash up against the sides of the blender as the emulsion forms. Continue to add the butter until fully incorporated. Season with kosher salt as needed.
  • Pour over steamed asparagus.

Nutrition

Calories: 441 kcalCarbohydrates: 0.8 gProtein: 2.1 gFat: 48.7 gSaturated Fat: 30.1 gCholesterol: 231.6 mgSodium: 130.4 mgSugar: 0.2 gVitamin A: 2350 IUVitamin C: 2.5 mgCalcium: 30 mgIron: 0.4 mg
Keyword easy hollandaise, hollandaise sauce uses, sweet hollandaise sauce
DID YOU MAKE THIS RECIPE?Tag @asweetpeachef on Instagram so we can check it out.
«
»

Reader Interactions

Comments

    5 from 1 vote

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Dustin

    5 stars
    We should make a healthy version of this

    Reply

  2. JD

    Making this tomorrow morning. I will report back to see how it turns out!

    Reply

  3. Allyson

    This LOOKs easy, but I cant help but notice that this sauce is completely broken. Hollandaise is a very delicate sauce and it CAN be made with a blender, but it uses a lot more egg yolks to stabilize it.,otherwise, great recipe!

    Reply

    • Lacey Baier

      Hi Allyson! Yes, the sauce did unfortunately break after a while from taking photos, though -- I swear -- it wasn't broken until it cooled 🙂 Good to know about the egg yolks, though.

      Reply

  4. Lacey Baier

    I hope you enjoy it 🙂

    Reply

  5. Lacey Baier

    It actually doesn't keep very well in the refrigerator because it'll separate as it gets cold. I'd recommend using it as soon as possible after cooking -- it's so quick and easy though.

    Reply

  6. Lacey Baier

    Yes, they do! 🙂 And, thanks very much for the congrats!

    Reply

  7. Pretty. Good. Food.

    Mmmm, this really does seem very simple! Can't wait to give this a try :)!

    Reply

  8. doodles

    this is my kinda method for hollandaise sauce.

    How long will it keep in the refrigerator?

    Reply

  9. michelle in wgtn, nz

    This looks so easy and so delicious. Asparagus maybe 6 months away here but eggs love hollandaise too!

    Belated congratulations on Savannah's birth - you have such a happy little family.

    Reply