Blender Hollandaise
Rich, lemony hollandaise made in under 5 minutes with a blender — no double boiler, no whisking arm, no stress.
Nutrition per serving
2 tbsp- Net carbs
- 0.5g
- Calories
- 163kcal
- Protein
- 1.5g
- Fat
- 18g
- Total carbs
- 0.5 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Béarnaise: Hollandaise’s steakhouse cousin, made with a tangy shallot-vinegar reduction and fresh tarragon. Serve it with any steak.
- Simmer the vinegar with the shallot, half the tarragon and a few cracked peppercorns until only about 1 tablespoon of liquid is left, 3–4 minutes. Cool for a minute.
- Blend the reduction (shallots and all) with the yolks in place of the lemon juice, stream in the hot butter as written, then stir in the remaining tarragon.
Dairy-free: Warm avocado oil stands in for the butter. The sauce is lighter and a little more like a warm aioli, and it still tastes great over eggs.
- Heat the oil in a small saucepan until hot to the touch and shimmering, about 200°F (95°C), but well short of smoking. Stream it into the yolks exactly as you would the butter.
- Add an extra squeeze of lemon and a pinch more salt to make up for the butter’s flavor. Pasteurized yolks are still a must.
- Also add
Estimated cost $1.66 for 6 servings ($0.28 each) · how we estimate
Instructions
-
Put the yolks, lemon juice, hot water, salt and cayenne in a blender (or a tall jar that fits an immersion blender) and blend for 5 seconds.
-
Melt the butter in a small saucepan over medium heat until it’s completely melted, foaming and very hot.
-
With the blender running on medium, pour the hot butter through the lid opening in a thin, steady stream. The sauce will thicken and turn pale and creamy within 30–45 seconds. For a thicker sauce, leave the milky solids in the bottom of the pan.
-
Taste and add more lemon or salt; if it’s too thick, blend in a teaspoon of warm water. Serve at once, or hold in a bowl set over warm (not simmering) water for up to 30 minutes.
Tips for success
-
The hot butter only partly cooks the yolks, so use pasteurized eggs — especially when serving young children, older adults, pregnant guests or anyone with a weakened immune system. - If the sauce breaks, blend a fresh yolk with 1 tsp hot water and slowly stream the broken sauce back in.
- Packet hollandaise mixes rely on flour and starch for body; this one is just yolks, butter and lemon. Spoon it over eggs Benedict, roasted asparagus or salmon.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Rewarm very gently in a bowl over warm (not simmering) water, whisking constantly.
Prep tip: To hold it while you poach the eggs, pour it into a thermos rinsed with hot water; it stays warm and smooth for up to 30 minutes.
Best served fresh. Refrigerate up to 2 days and rewarm very gently over warm water, whisking constantly — high heat will scramble it.
Variations
2 variations, each with its own ingredients and macrosBéarnaise
FlavorHollandaise’s steakhouse cousin, made with a tangy shallot-vinegar reduction and fresh tarragon. Serve it with any steak.
- fresh lemon juice → white wine vinegar
- + 1 small shallot
- + 2 tbsp fresh tarragon
1.1 g net · 168 kcal · 1.7 g protein · 18 g fat · ≈$0.41 per serving (+0.6 g net carbs vs the original)
Dairy-free
DietWarm avocado oil stands in for the butter. The sauce is lighter and a little more like a warm aioli, and it still tastes great over eggs.
- unsalted butter (1 stick) → avocado oil or light olive oil
0.5 g net · 175 kcal · 1.4 g protein · 19 g fat · ≈$0.43 per serving (same net carbs as the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
