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
Category: Sauce
Method: Blending and stovetop melting
Cuisine: French

Nutrition

Serving Size: 2 tablespoons
Calories: 190
Sugar: 0.2 g
Sodium: 230 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 190 mg

Keywords: Blender hollandaise, hollandaise sauce, eggs benedict sauce, easy hollandaise, lemon hollandaise, brunch sauce