Egg yolks, melted butter and lemon juice or vinegar are the primary ingredients of hollandaise sauce. While the traditional preparation method calls for the butter to be slowly whisked into the yolks as they are heated in a double boiler or in a bowl positioned over a saucepan of boiling water, “How to Cook Everything” author Mark Bittman says using a blender is quicker and easier. Use hollandaise sauce as a topping for eggs Benedict, seafood or cooked vegetables.

Things You'll Need

Put egg yolks, salt and freshly squeezed lemon juice or vinegar into a blender. Use white wine or tarragon vinegar for traditional hollandaise. Add approximately 1 to 2 tablespoons of vinegar or juice and 1/2 teaspoon of salt for every 3 egg yolks.

Add seasonings such as powdered dry mustard and cayenne pepper, if desired. Start with 1/4 teaspoon of either or both, adding more as needed.

Put the butter in a saucepan or in a microwave-safe bowl. Use 1 stick of butter – equivalent to 8 tablespoons – for every 3 egg yolks. Heat the butter until it is completely melted but not browned.

Put the blender’s lid securely in place. Process on medium-high.

Remove the blender’s lid insert. Pour the hot, melted butter into the blender at a slow drizzle as the blender continues to run.

Stop the blender once all the butter has been added and the sauce has thickened. Taste and add more lemon juice, salt or seasonings, as desired. Serve immediately.


  • If the hollandaise sauce starts to separate – it appears grainy and watery instead of thick and creamy – pour it into a large bowl and whisk in cream, 1 tablespoon at a time, until it regains its original texture.

  • After the sauce is finished, try stirring in minced fresh herbs like dill or tarragon, Dijon mustard or capers.

  • While the sauce should be served immediately for the best results, you can hold it for up to 30 minutes by putting the hollandaise into a bowl, then placing it on top of hot water in a larger bowl. Stir the sauce frequently.