Blender Hollandaise

Hollandaise was never my strong suit. I tried it once a couple years back and it turned into an enormous fail and a shit ton of wasted eggs. I vowed to never try it again, until I stumbled across a blender version. I was hesitant, but gave it shot. It actually turned out perfectly!!! I’ll definitely be trying this again once I get a legit blender.

Recipe from:

Servings: enough for 2 eggs benedict


  • 3 egg yolks
  • 1/4 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 dash hot pepper sauce (ie. Tabasco)
  • 1/2 cup unsalted butter


  1. In the blender, combine everything except the butter (egg yolks, Dijon mustard, lemon juice, hot pepper sauce) and blend for ~5secs.
  2. Microwave the butter until it’s completely melted and HOT.
  3. Set the blender on high speed and VERY VERY SLOWLY pour the hot butter into the blender while it’s still blending. This step is CRUCIAL! If you pour the butter in too fast, your sauce will be too runny. You need to pour it in painfully slow – a very very thin stream into the blender. The sauce should thicken as you pour in the butter.

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