There is something truly magical about the way a rich, velvety hollandaise sauce elevates Eggs Benedict from a simple breakfast to a luxurious brunch favorite. This Blender Hollandaise Sauce for Eggs Benedict recipe is an absolute game changer—quick, foolproof, and irresistibly silky. Whether you’re a hollandaise novice or a seasoned pro, this blender method simplifies the process while ensuring every bite bursts with buttery, lemony goodness that perfectly complements those poached eggs and English muffins.

Blender Hollandaise Sauce for Eggs Benedict Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long list of complicated ingredients to make this stunning sauce. Each one plays a crucial role, blending vibrant flavors and smooth textures that make this hollandaise so special.

4 large egg yolks, at room temperature: The creamy base that gives the sauce its luscious texture and rich flavor.

2 tablespoons fresh lemon juice: Adds bright, tangy freshness that cuts through the butter’s richness.
1 tablespoon lemon balsamic vinegar: Enhances complexity with subtle sweetness and acidity (can substitute with white balsamic vinegar plus extra lemon juice).

1/2 teaspoon kosher salt: Balances and awakens all the flavors perfectly.
3/4 cup unsalted butter: Provides the luxurious, silky mouthfeel essential to classic hollandaise.

1/4 cup Gremolata or lemon olive oil: Adds a fresh, herbal citrus note that keeps the sauce bright and vibrant (can substitute with extra virgin olive oil and lemon zest).

How to Make Blender Hollandaise Sauce for Eggs Benedict

Step 1: Blend the Egg Yolks and Acids

Start by adding the egg yolks, fresh lemon juice, lemon balsamic vinegar, and kosher salt into the jar of your blender. Blend until everything comes together into a smooth, pale mixture. This step is crucial because it combines the rich yolks with the tangy acids that ultimately balance out the buttery flavor.

Step 2: Warm the Butter and Oil

Gently heat the unsalted butter together with the gremolata or lemon olive oil in a small saucepan over medium heat. Stir constantly, just until the butter is fully melted—no need to brown it. Keeping the butter warm helps it emulsify smoothly into the sauce without cooking the eggs.

Step 3: Slowly Incorporate the Butter Mixture

With your blender running on low, very slowly pour the warm butter and oil mixture into the yolk blend. This gradual addition encourages a creamy, stable emulsion that’s the hallmark of a perfect hollandaise. Once fully combined, taste and adjust with more lemon juice or salt if you like a bit more zest or savoriness.

Step 4: Adjust the Consistency if Needed

If your Blender Hollandaise Sauce for Eggs Benedict feels too thin or runny, don’t worry. Keep it in the blender and process for another 15 to 30 seconds, then let it sit for a few minutes—it will thicken naturally as it rests, becoming beautifully silky and spoonable.

How to Serve Blender Hollandaise Sauce for Eggs Benedict

Garnishes

To complement the luscious richness of your hollandaise, fresh garnishes are a must. Sprinkle a few chopped fresh chives or finely sliced green onions over the sauce for a punch of color and mild onion flavor that pairs beautifully. A tiny pinch of smoked paprika or a crack of black pepper adds a subtle aroma and visual appeal.

Side Dishes

Eggs Benedict with Blender Hollandaise Sauce for Eggs Benedict shines when paired with simple sides like crisp, lightly dressed mixed greens or roasted asparagus. The fresh, bright veggies lighten the plate and offer a satisfying textural contrast to the creamy sauce. Crispy breakfast potatoes or a slice of rustic sourdough toast are also fantastic accompaniments to round out the meal.

Creative Ways to Present

Feel like getting playful? Serve your hollandaise over perfectly poached salmon or steamed artichokes for an elegant twist. You can even drizzle it over steamed vegetables or use it as a decadent dip for fresh crudités. The versatility of this Blender Hollandaise Sauce for Eggs Benedict means you can get creative beyond the classic dish.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra hollandaise, store it immediately in an airtight container in the refrigerator. It will keep beautifully for up to 2 days without losing its luscious texture or vibrant flavor.

Freezing

Although hollandaise isn’t typically frozen, this blender version can be stored in the freezer for up to 1 month. Just make sure to thaw it gently in the fridge overnight before reheating to preserve its silky consistency.

Reheating

When you’re ready to enjoy leftovers, reheat gently to avoid breaking the sauce. The microwave method works well: zap it for 10 seconds, then whisk and repeat in short bursts until just warm, adding a splash of hot water if needed to loosen the texture. Alternatively, use a double boiler, stirring constantly until barely warm. Avoid overheating as it can separate and scramble the eggs.

FAQs

Can I use whole eggs instead of yolks?

Using whole eggs will drastically change the texture and richness of your sauce, making it thinner and less silky. For authentic hollandaise, stick to the egg yolks—they’re the secret to that perfect creamy consistency.

Is it safe to use raw eggs in this sauce?

This recipe uses raw egg yolks, which some people prefer to avoid due to food safety concerns. To reduce risk, you can gently cook the eggs by placing them in 140-degree water for 3 minutes before blending. Always use fresh, high-quality eggs and store the sauce properly.

Can I make this sauce ahead of time?

Absolutely! This Blender Hollandaise Sauce for Eggs Benedict holds up well in the fridge for up to 2 days and can be reheated gently, making it a convenient option for entertaining or busy mornings.

What if my sauce breaks or separates?

If your hollandaise separates, don’t panic. Try whisking in a teaspoon of warm water slowly or blending it again on low speed. Keeping temperature regulated and adding warm butter slowly during blending helps prevent this issue.

What can I substitute for lemon balsamic vinegar and gremolata?

You can swap lemon balsamic vinegar with white balsamic vinegar and add extra lemon juice for brightness. For gremolata or lemon olive oil, extra virgin olive oil plus a pinch of lemon zest work beautifully to keep the citrusy notes intact.

Final Thoughts

Making hollandaise sauce from scratch no longer has to feel intimidating or time-consuming. This Blender Hollandaise Sauce for Eggs Benedict recipe brings effortless elegance to your breakfast table, delivering that classic buttery, tangy flavor with minimal fuss. I absolutely encourage you to give it a try and discover how this simple yet sensational sauce transforms your brunch into an unforgettable meal shared with loved ones.

Blender Hollandaise Sauce for Eggs Benedict Recipe

★★★★★

5.1 from 7 reviews

Author: Lila
Total Time: 10 minutes

Yield: About 1 cup (serves 4) 1x
Diet: Low Salt

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Description

This Blender Hollandaise Sauce is a quick and effortless classic sauce perfect for Eggs Benedict. Made with egg yolks, fresh lemon juice, lemon balsamic vinegar, and melted butter, it combines bright citrus flavors with creamy richness. The sauce is emulsified smoothly in a blender, cutting down on the typical stovetop preparation time while still delivering a luscious, velvety texture. With options to adjust for thickness and easy reheating instructions, it’s a versatile addition to brunch dishes or steamed vegetables.

Ingredients

Scale

Egg Mixture

4 large egg yolks, at room temperature
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon lemon balsamic vinegar

1/2 teaspoon kosher salt

Butter and Oil

3/4 cup unsalted butter
1/4 cup gremolata or lemon olive oil

Instructions

Blend Egg Yolks and Acid: In the jar of a blender, combine the egg yolks, fresh lemon juice, lemon balsamic vinegar, and kosher salt. Blend until the mixture is well combined and smooth. Leave it in the blender jar for the next step.
Heat Butter and Oil: In a small saucepan over medium heat, melt the unsalted butter together with the gremolata or lemon olive oil, stirring constantly. Heat just until fully melted; do not let it brown or simmer.
Emulsify Sauce: With the blender running on low speed, slowly drizzle the warm butter and oil mixture into the blender jar containing the egg yolks and acid blend. Continue blending until fully emulsified and creamy.

Adjust Seasoning: Taste the hollandaise sauce and adjust by adding more lemon juice or salt as desired. If the sauce is too thick or too thin, refer to notes for how to fix consistency issues.

Notes

On lemon balsamic vinegar: This can be found in specialty stores or online. If unavailable, substitute with white balsamic vinegar and increase lemon juice to compensate for the citrus brightness.
On gremolata or lemon olive oil: These specialty oils can also be found in specialty stores or online. Alternatively, use extra virgin olive oil with a bit of freshly grated lemon zest for similar flavor.

Fixing thin or runny sauce: Keep the sauce in the blender and continue processing for another 15 to 30 seconds. Let it rest for a few minutes to allow thickening. Repeat if necessary.
Make ahead and storage: Store hollandaise in an airtight container in the refrigerator for up to 2 days or freeze for up to one month.
Reheating instructions: For microwave, warm in short increments (10 seconds, then 7-8 seconds), whisking between intervals and adding 1 tablespoon hot water if too thick. For double boiler, warm gently over simmering water, stirring constantly, and whisk in hot water if needed. Avoid overheating to prevent separation or scrambling.

Safety note: This recipe contains raw egg yolks. Consuming raw eggs carries a risk of foodborne illness. For safer consumption, optionally cook eggs in water heated to 140°F (60°C) for 3 minutes before blending.

Prep Time: 5 minutes
Cook Time: 5 minutes