Blender Hollandaise Recipe


  • 3 egg yolks from large eggs*
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/2 cup (1 stick) unsalted butter, melted
  • Hot sauce or cayenne pepper


  1. In the pitcher of a blender, combine yolks, lemon juice, mustard, and salt. Secure lid and blend on low a few seconds to combine.
  2. Remove cap from center of secured lid. With blender on medium-low speed, add melted butter in a slow, thin stream to form a silky sauce. Stop blending as soon as all the butter is added.
  3. Taste and add a little more lemon juice, salt, or dash of hot sauce, as desired. Serve immediately.
  4. This recipe contains raw egg yolks. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness.


Amount Per Serving (based on 4 servings)
Calories: 250
Fat: 27 g
Saturated Fat: 16 g
Cholesterol: 220 mg
Sodium: 340 mg
Carbohydrates: 1 g
Fiber: 0 g
Sugar: 0 g
Protein: 2 g
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