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Easy Blender Hollandaise Sauce

I love Eggs Benny, a toasted English muffin topped with bacon, a poached egg, and smoothed in hollandaise sauce.  It’s a super rich breakfast, but I love it!

If you want to make this breakfast classic but you’re scared of making hollandaise sauce, there’s no need to be intimidated – here’s how to make hollandaise sauce in a blender. This easy recipe takes all the stress away and it’s fool-proof!

Eggs Benny with Hollandaise Sauce

Easy Blender Hollandaise Sauce

Easy Blender Hollandaise Sauce


1 cup butter
3 egg yolks
1 tablespoon lemon juice
¼ - ½ teaspoon salt
a pinch of cayenne or black pepper


  1. Melt butter in a small pot over medium heat.
  2. Place egg yolks, lemon juice, and salt into blender. Cover and blend until egg yolks lighten in colour, about 20 seconds.
  3. Remove insert in blender cover, with the blender on low, gradually pour in hot butter in a slow steady stream. If the sauce seems a little thick, add a tablespoon of warm water.
  4. Serve immediately.

Blender Hollandaise Tips:

  • Melting butter in the microwave saves time and dishes.
  • If you find the sauce a little thick, add one teaspoon at a time of warm water until it’s just right.
  • A dash of hot sauce works well in place of cayenne pepper.
  • Hollandaise sauce tastes delicious served over steamed asparagus and broccoli.
  • If you need to hold the sauce while you finish poaching your eggs, you can do so by placing the bender in a bowl of warm water, or by placing the sauce in a small bowl, over barely simmering water for up to 1 hour.