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Blender Hollandaise Sauce


"The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!"
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5 m servings 163 cals
Original recipe yields 6 servings


  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

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Read all reviews 660
  1. 839 Ratings

Most helpful positive review

Wow, pretty darn good Hollandaise, and so simple & fool-proof. I followed the recipe as-is for use over Eggs Benedict. The recipe makes enough for 8 to 10 servings (at two eggs per plate and a...

Most helpful critical review

It's WAY better without the Dijon or Tobasco! Sharp mustard brings this classic, delicate sauce down several notches into so-so territory. (It's kind of like spoiling a deviled egg with Miracle ...

Most helpful
Most positive
Least positive

Wow, pretty darn good Hollandaise, and so simple & fool-proof. I followed the recipe as-is for use over Eggs Benedict. The recipe makes enough for 8 to 10 servings (at two eggs per plate and a...

I made this last night without the Dijon, which I don't like. I used 4 egg yolks and 2 tablespoons of fresh lemon juice, along with the Louisiana hot sauce. I did the 5 seconds in the blender,...

A very good recipe and it will thicken nicely if the butter is "bubbling " hot when it is added to the running blender in a slow stream. I have been using this recipe for over 30 years!

Delicious and easy! Use the full recipe though, as I only used part the first time and it didn't blend well with not enough ingredients in the blender.

This hallandaise sauce was apprarently created by god and given straight to my girlfriend. It is the best hollandaise sauce I have ever had, bar none. If you have not had the extreme pleasure of...

If I could give more stars, I would! This recipe is by far the easiest Hollandaise sauce recipe I have ever made. I like being able to control the spice in it too. I use Rooster Sauce(find it in...

Quick and easy preparation. A nice subtle lemon flavor. I left out the tabasco. I was delicious over grilled steak topped with crab and roasted asparagus, also known as Steak Oscar in most resta...

This was super easy, quick and a great consistency even though I used only three tablespoons of butter rather than the full amount. I'm giving it four stars because I thought it was bland so I ...

I have struggled so many times to perfect this. Great and easy recipe and was as good as if not better than what you would be served in a restaurant