4.67 from 3 votes
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. 

Course: Sauce
Cuisine: French
Author: Cynthia McCloud Woodman
  • 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
  1. With the blender running, add the yolks and lemon juice. Slowly add the heated butter in a steady stream.

  2. Season to taste with salt and pepper or more lemon juice if you like it tangier.
  3. If it's too thick a a tablespoon or two of hot water to the running blender.