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Creamy Hollandaise sauce spooned from a white bowl
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5 from 1 vote

Easy Hollandaise Sauce

Learn how to make Hollandaise sauce at home with this very simple method. This blender Hollandaise has the same taste and creaminess of the classic Hollandaise sauce but it's very quick and easy to make and is foolproof!
Course Condiment, Sauces
Cuisine French
Keyword Hollandaise Sauce, How To Make Hollandise Sauce
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4 servings
Calories 248kcal


For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice or more to taste
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • Pinch of cayenne pepper
  • 1/2 cup unsalted butter


To Make the Hollandaise Sauce:

  • Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in the jar of a blender.
  • Blend for about 10 seconds.
  • Melt the butter in the microwave, covered to prevent splatters until hot and completely melted, about 50 seconds to 1 minute depending on your microwave. You can also melt the butter over low heat on the stove top.
  • With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until it emulsifies into a sauce. Season to taste and serve.


  • Make sure the butter is hot before pouring it over the egg mixture.
  • If your sauce doesn't thicken (this may happen if your butter isn't hot enough), you can try heating the sauce in the microwave until it gets thick. , Microwave the sauce in very small intervals (about 5-6 seconds), whisking between intervals. You must keep an eye on it as you could end up with greasy scrambled eggs.
  • If your sauce is too thin, you can stir in additional hot butter. Only a bit at a time until you reach a nice consistency.


Calories: 248kcal | Carbohydrates: 1g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 307mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 904IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg