Blender Hollandaise

Blender Hollandaise

Karen Humphrey for BC Eggs, adapted from Martha Stewart
Hollandaise sauce is usually served with eggs benedict, but let’s be honest; you could slather most things with this rich, creamy sauce and most people will devour it in no time. Made with egg yolks, butter and a bit of lemon juice, it can take some skill to manage but this recipe comes to the rescue. Instead of having to stand over a stove top constantly whisking the yolks and butter over low heat, you can make use of your blender to whip up the eggs and butter until completely emulsified with the touch of a button. It’s so easy, you can give the job to your kids while you finish up poaching the eggs.

*The eggs will separate best when they are cold
*Fresh lemon juice really is best for flavour


  • ¾ cup unsalted butter, melted and slightly cooled
  • 3 large egg yolks
  • 1 ½ tsp freshly squeezed lemon juice
  • ½ tsp salt
  • pinch of cayenne pepper
  • pinch of black pepper


  1. Place the egg yolks your blender. Place the lid on the blender but remove the small top piece and with the motor running on low, slowly pour in the melted butter in a steady stream. The blender will do all the work and you will have a nice emulsion, ready to eat!
  2. Pour the sauce into a small bowl. Stir in lemon juice, salt, and peppers. If it’s too thick, transfer it to a small saucepan and heat a bit over very low heat. Transfer to a serving dish and use immediately. You can hold it for about 30 minutes in a thermos or in a metal bowl over hot water.

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