Blender hollandaise



5 min


1 1/3 cups (325 mL) enough for 8 to 10 eggs

Blender hollandaise

Michael Alberstat

We took the hard work out of making hollandaise. Our version takes only 5 minutes, and you won't be able to tell the difference.


  • 1 cup unsalted butter , 250 ml
  • 3 large egg yolks
  • 2 tbsp freshly squeezed lemon juice , or tarragon vinegar
  • 1 tbsp hot water
  • 1/2 tsp salt
  • 2 tbsp finely chopped fresh tarragon , optional


  • Melt butter in a small pan over medium-high or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind. Place yolks, lemon juice, hot water and salt in a blender or food processor. Immediately whirl on high for 1 min. If butter is not hot, reheat. While motor is running, slowly pour butter through hole in lid. Whirl until thickened, about 1 min. Pour into an ovenproof bowl. Stir in tarragon. Keep warm in a 200F (90C) oven for up to 15 min if you wish. Whisk just before serving.

Nutrition (per serving)

  • Calories
  • 186,
  • Protein
  • 1 g,
  • Fat
  • 20 g,
  • Sodium
  • 110 mg.