No Fuss Hollandaise Sauce

This No Fuss Hollandaise Sauce is just that…no fuss.  You don’t need to worry about pulling out that double-boiler…this recipe gives you the trick.  So easy…and classic hollandaise flavor.  Of course, use this on roasted asparagus, eggs benedict…and one of our all-time favorites: Eggs Blackstone!

No Fuss Hollandaise Sauce
Prep time
Cook time
Total time
This no fuss hollandaise sauce takes the classic mother sauce and makes it super simple. All you need is a good blender and you're good to go. All the flavor, and no worries with a double broiler. Use this no fuss hollandaise sauce on roasted veggies, or eggs benedict, or our favorite: Eggs Blackstone.
Recipe type: Sauce
Cuisine: Sauce
Serves: 4 - 6
  • 12 tablespoons unsalted butter (1 & ½ sticks)
  • 4 egg yolks, room temp
  • 3 tablespoons of freshly squeezed lemon juice
  • 1 & ½ teaspoons Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (or more, to taste)
  1. Place butter in small sauce pan, and melt over medium-low heat.
  2. In a blender, add the egg yolks, lemon juice, salt, pepper and cayenne and blend for about 10 to 15 seconds.
  3. Remove vent from the lid of the blender. Carefully turn back on the blender.
  4. Slowly pour in the warm melted butter. Blend until sauce is thick and smooth.
  5. Taste, and adjust seasonings, if necessary. (If too thick, add a little warm water).
  6. Serve within 1 hour. If you are making ahead of time, add 1 tablespoon of hot tap water and blend before serving. But really, it's so easy, you can make this an hour before you need it, with no problem.

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