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4-Ingredient Blender Hollandaise

blender hollandaise

Make a creamy no fail hollandaise in your blender. Perfect for homemade eggs Benedict or to dress up veggies. 

Always make sure to use a great quality extra virgin olive oil, we love Colavita

  • Duration
  • Prep Time
  • 2 cupsServings


  • 8 ounces (2 sticks) unsalted butter
  • 6 egg yolks
  • 4 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon of cayenne pepper or dash of hot sauce
  • Garnishes: thinly sliced scallions or chopped chives


  1. Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15 to 20 minutes.
  2. While butter is melting, place egg yolks, lemon juice, salt, pepper, and cayenne into the pitcher of a blender. Cover and pulse on HIGH speed for 2 seconds.
  3. Once butter is hot and foamy, with the motor still running on HIGH, gradually add melted butter in a slow, steady stream through hole in blender lid (I always have a towel at hand to help cover the plug hole to keep the butter from flying everywhere), leaving milky solids behind. Season with salt and pepper.