Easy Blender Hollandaise Sauce – The Schmidty Wife: Easy Blender Hollandaise Sauce Recipe

My First Hollandaise Disaster

Let me tell you about my first hollandaise. I was so nervous. I tried to whisk it by hand. My arm got so tired! Then the sauce turned into scrambled eggs. I still laugh at that.

That’s why I love this blender method. It’s almost magic. You just pour and blend. No tired arms, no scrambled eggs. This matters because good food should bring joy, not stress.

Why This Sauce is Special

Hollandaise is like a warm, sunny hug for your food. It turns simple eggs into a fancy brunch. Doesn’t that smell amazing? It’s rich, tangy, and so smooth.

That tang comes from fresh lemon juice. Please use a real lemon. The bottle just isn’t the same. This small choice makes a big difference in taste.

Your Simple Steps to Success

First, put yolks, lemon, salt, and mustard in your blender. Give it a quick buzz. Now, melt your butter until it’s hot and steamy. This heat cooks the yolks safely.

Here’s the key part. Turn the blender on. Slowly stream that hot butter in. Watch it turn thick and creamy right before your eyes! It’s my favorite part.

A Little Secret About the Butter

You must pour the butter slowly. Why? It lets the sauce come together smoothly. If you pour too fast, it might not thicken. I use a towel to catch drips.

Fun fact: The steam from the hot butter is what cooks the egg yolks. That’s the magic! This matters because understanding the “why” makes you a more confident cook.

Your Turn in the Kitchen

This sauce loves to sit on steamed asparagus. Or classic eggs benedict! What will you put your hollandaise on first? Tell me your plan.

Did you know some people add a pinch of cayenne pepper? It gives a nice little kick. Would you try that, or keep it classic?

Keeping the Magic Alive

Serve your sauce right away. It’s best warm and fresh. If it sits, it can get thick. A little warm water can thin it out again.

Making something this special feels good. It’s a little act of love for your table. What’s a recipe that makes you feel proud to serve it? I’d love to hear.

Ingredients:

Ingredient	Amount	Notes
Egg yolks	4
Butter	1/2 cup	Unsalted
Lemon juice	1 tablespoon	Fresh squeezed
Salt	1 pinch
Dijon mustard	1/2 teaspoon

My Easy Blender Hollandaise

Hello, my dear. Come sit at the counter. Let’s make magic. This sauce feels fancy, but it’s so simple. I remember my first time making it. I was so nervous. Now, I just laugh at that.

We’ll use your blender. It does all the hard work. You just pour and watch it turn creamy. Doesn’t that smell amazing? The lemon makes it so bright. It’s perfect on eggs or asparagus. Ready? Let’s begin.

Step 1: Grab your blender. Put the egg yolks in first. Add the lemon juice, salt, and that dijon mustard. Put the lid on tight. Now blend it for just ten seconds. It will look yellow and smooth. My grandson loves to press the button.

Step 2: Now, we melt the butter. Use a glass measuring cup. It has a nice spout for pouring. Microwave it for 40 seconds first. Then do 10-second bursts. We want it hot and steaming, not boiling. (My hard-learned tip: bubbling butter is too hot. It can scramble our yolks!).

Step 3: This is the fun part. Turn your blender on low. Take off the small cap in the lid. Hold a towel under the cup. Slowly pour the hot butter in. Watch the sauce get thick and dreamy. What’s the key to a smooth sauce? Share below! Pour it all in until it’s silky. And you’re done. Serve it right away, all warm.

Cook Time: 5 minutes
Total Time: 5 minutes
Yield: About 1 cup (8 servings)
Category: Sauce, Condiment

Three Fun Twists to Try

This sauce is like a blank canvas. You can play with it. Add a little personality. Here are my favorite simple twists. They make every bite a surprise.

Herb Garden: Blend in a handful of fresh tarragon or chives. It tastes like a spring morning.

Sunshine Zest: Add a teaspoon of fresh lemon zest. It gives a happy, little flavor sparkle.

Smoky Paprika: Stir in a pinch of smoked paprika after blending. It adds a warm, cozy whisper.

Which one would you try first? Comment below!

How to Serve Your Sauce

Oh, the possibilities. My classic is over poached eggs on an English muffin. So good. Try it on steamed broccoli or grilled salmon. A simple garnish of chopped parsley makes it pretty.

For a drink, I love a crisp mimosa. It feels like a celebration. For a cozy night, try sparkling lemonade. The bubbles are just right. Which would you choose tonight? Now, go enjoy your creation. You did so well.

Keeping Your Hollandaise Happy

Let’s talk about keeping your sauce. Hollandaise is best fresh and warm. But you can save it for later. Fridge it in a small jar for two days. It will thicken up when cold.

To reheat, be gentle. Use a double boiler or a heatproof bowl over simmering water. Whisk in a tiny splash of warm water or lemon juice. This brings it back to life. I once tried microwaving it straight. It turned into scrambled eggs! So gentle heat is key.

Why does this matter? Good storage means no waste. You can enjoy your effort twice. It builds confidence for your next kitchen adventure. Have you ever tried storing it this way? Share below!

Hollandaise Hiccups and How to Fix Them

Even grandmas have kitchen troubles. Here are three common ones. First, a broken sauce. The butter and eggs separate. This happens if the butter is too hot or added too fast. Fix it with a fresh yolk. Whisk the broken sauce into one new yolk slowly.

Second, a sauce that’s too thin. You likely needed more butter. Just blend in another tablespoon of melted butter. Third, a sauce that’s too thick. A little warm water or lemon juice will thin it nicely. I remember when my first sauce was like pudding. A teaspoon of water fixed it.

Fixing mistakes teaches you how food works. It makes you a fearless cook. Good flavor comes from getting the texture just right. Which of these problems have you run into before?

Your Hollandaise Questions, Answered

Q: Is this sauce gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: You can blend it up to two hours before. Keep it in a warm spot.

Q: What if I don’t have Dijon? A: You can skip it. The sauce will be a bit less tangy.

Q: Can I double the recipe? A: Absolutely! Just use a bigger blender. Fun fact: The name “hollandaise” means “Dutch sauce.”

Q: Any optional tips? A: A tiny pinch of cayenne pepper adds a nice, warm kick. Which tip will you try first?

From My Kitchen to Yours

I hope you love this easy blender hollandaise. It turns simple eggs into a special breakfast. It makes steamed asparagus feel like a party. Cooking is about sharing joy and good food.

I would love to see your creations. Share your photos with our community. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.