Blender Hollandaise Recipe

Blender Hollandaise

Yield: 3/4 cup (serves 4)


  • 3 egg yolks from Metropolitan Market Organic Brown Eggs*
  • 1 Tbsp fresh lemon juice, more to taste
  • 1/4 tsp Dijon mustard
  • 1/4 tsp salt plus more to taste
  • 1/2 cup (1 stick) melted butter
  • Hot sauce or cayenne pepper, optional


  1. Combine yolks, lemon juice, mustard, and salt in the pitcher of an electric blender. Secure the lid and blend on low for a few seconds, to combine.
  2. Remove the cap from the center of the secured lid. With the blender on medium-low speed, add the 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 a 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 your 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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