Hollandaise Sauce Recipe

Restaurant Hollandaise Recipe

The original Hollandaise Sauce Recipe requires a cook to use a wire whip (or whisk) in a continual and vigorous manner.

The method can be a little time consuming.

This is an alternative method for making Hollandaise Sauce for you to try. It uses a blender instead of a whisk or whip.

Blender Hollandaise
Sauce Recipe

Restaurant Sauce Recipe

Preparation time: 2-3 minutes. Makes 1 cup or four 2 ounce servings.



  • 4 egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1 tablespoon lemon juice
  • One or two drops of Tabasco sauce or a pinch of cayenne pepper (careful not to over-do it)
  • 1/4 pound butter, melted (it will need to be hot at the right time)



  • Place the egg yolks, salt, mustard, lemon juice and Tabasco (or cayenne) in your  blender   bowl
  • Heat the butter, get it hot but DO NOT BURN
  • Blend for 3 seconds, then (turn on the blender again) and while it is going, pour in the butter (which should be hot). The hollandaise sauce will thicken immediately

That's all there is to it.

Serve your Hollandaise over vegetables, poached eggs, seafood or meats. It's great!

For a Hollandaise sauce that uses a whisk instead of a blender, click here.

Enjoy your Hollandaise Sauce and the company of those you share it with!


Did you know? Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands' state visit to France.