Blender Hollandaise

March 20, 2017

Blender Hollandaise

This is the food of spring - eggs & fresh asparagus. This recipe for Hollandaise, made in the blender couldn't be simpler!

Blender Hollandaise


  • 1 ¼ cups unsalted butter, cubed
  • 2 large egg yolks
  • ¼  Cup Sriracha
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper


Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Put egg yolks lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice if you want it extra lemony. Serve immediately.

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