Fool-Proof Blender Hollandaise Sauce

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Hollandaise sauce, made in a blender! This recipe is fool-proof, resulting in a thick, creamy, buttery Hollandaise sauce that everyone will enjoy. (This post was originally published on May 21st, 2012.)

No-fail Hollandaise in the blender. Perfect Hollandaise sauce in under 1 minute!
No-fail Hollandaise in the blender. Perfect Hollandaise sauce in under 1 minute!

The old fashioned, cooking-school-way to make Hollandaise Sauce is to first clarify butter. This is done by heating and separating the foamy milk curds from the clear butter. Next, cook the egg yolks slowly over a double boiler and slowly add clarified butter in a trickle while stirring constantly. This method, while not the traditional method, is perfect for a quick and easy dipping sauce for Artichokes, or as a silky sauce for asparagus, Eggs Benedict, Eggs Florentine or Eggs Royale. (This post contains affiliate links. If you make a purchase I make a small percentage. This helps me maintain my website. Thank you!)

Use a blender to make the Hollandaise sauce. It is way faster and fool proof!

Clarifying butter

To clarify butter, melt 1 stick of unsalted butter in a small sauce pan over a low heat. When butter has melted, scrape as much of the foamy milk solids as possible of the top and discard.

clarified butter
Carefully scrape white milk solids or foam from the butter.

That’s it! You have clarified butter.

Clarified butter

With a blender running, slowly add the hot butter to the egg yolks and lemon juice.

blender with ingredients for hollandaise sauce

Some of the items used in this post are available at my Amazon link.

Hollandaise in a pitcher

Easy Blender Hollandaise

Easy, no-fail blender hollandaise sauce. Perfect for artichokes, eggs and steak. Classic Hollandaise uses clarified butter, which fits in perfectly with a Whole30 diet. If you're not concerned about the milk solids, you may use melted butter. 
4.99 from 50 votes
Course Sauce
Cuisine French


  • 2 egg yolks
  • 2 tablespoons of lemon juice
  • 1 stick of unsalted butter melted (4 ounces), clarified butter or ghee.
  • Kosher salt and a pinch of white pepper


  • With the blender running, add the yolks and lemon juice. Slowly add the heated butter in a steady stream.
  • Season to taste with salt and pepper or more lemon juice if you like it tangier.
  • If it's too thick a a tablespoon or two of hot water to the running blender.
Tried this recipe?Let us know how it was!

Blender hollandaise white ramekin

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  1. YUUMMM! Love Steamed Artichokes! Always eat ours with just clarified butter and lemon juice, I’ll have to try your Hollandaise Sauce. Thanks!

  2. We are having artichokes tonight for dinner. Love love them. Always had them as a kid. Being that my mother was born in Italy I thought only Italian people ate them because she made them all the time. One good thing if you eat them plain no calories.

  3. I worked in Whittier during the 70’s…at Whittier Piano and Organ…’78-’80. I don’t remember Ruben’s…but wonder if you remember our store?

    We love artichokes too. I never had them growing up in Vermont. Love the heart!

  4. 5 stars
    OMG I have been trying to remember the name of Reuben’s forever! My best friend & I used to go for dinner & start with their sautéed artichoke hearts–to die for. She grew up in Whittier, I lived in La Habra. I’ve made a similar blender hollandaise recipe I got from the LA Times Food section–it included a couple tablespoons of hot water. Thanks for the memories!

  5. I’m sorry it didn’t turn out for you! Let’s try to troubleshoot. Did you add the butter very slowly? Adding it too quickly will prevent it from emulsifying.

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