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Poached salmon with hollandaise sauce being poured on top

No Fuss Hollandaise Sauce

Course: Sauce
Cuisine: Sauce
Keyword: blender Hollandaise recipe, Hollandaise
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 6 people
Calories: 244kcal
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, eggs benedict, or poached salmon.
Print Recipe


  • Blender, or small food processor


  • 12 tbsp unsalted butter 1½ sticks
  • 4 egg yolks room temp
  • 3 tbsp lemon juice freshly squeezed
  • tsp Kosher salt
  • ¾ tsp freshly ground black pepper
  • 1 pinch cayenne pepper or more, to taste


  • Place butter in a small saucepan, and melt over medium-low heat.
  • In a blender, add the egg yolks, lemon juice, salt, pepper, and cayenne and blend for about 10 to 15 seconds.
  • Remove the vent from the lid of the blender. Carefully turn back on the blender.
  • Slowly pour in the warm melted butter. Blend until sauce is thick and smooth.
  • Taste, and adjust seasonings, if necessary. (If too thick, add a little warm water).
  • 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.



Calories: 244kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 191mg | Sodium: 590mg | Potassium: 28mg | Sugar: 1g | Vitamin A: 883IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg