Name: whole30 blender hollandaise sauce
Prep time: 7 min
Total time: 7 min
Ingredients: 1/2 cup ghee, melted and hot (can also use butter ); 2 egg yolks; 1 tablespoon lemon juice (plus more to taste (optional)); pinch of sea salt (plus more to taste); dash of cayenne pepper (or hot sauce, such as Frank's)

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Up your brunch game at home with this quick + easy whole30 hollandaise sauce recipe perfected in the blender!

This Whole30 Blender Hollandaise Sauce is a quick + easy version of Classic Hollandaise Sauce, in so much less time, and tastes every bit as decadent and delicious. It’s foolproof, won’t break or curdle, and takes 5-7 minutes to make!

There’s no need to be intimidated to make homemade hollandaise sauce. As long as you have a blender, you can make this hollandaise sauce recipe! It’s perfect to drizzle over eggs or seafood, asparagus, and bennies. Up your brunch game with this sauce!

I absolutely love orderding eggs benedict when dining out – as of late, I’ve been holding the english muffin and asking for my poached eggs over sauteed spinach instead. Do I want the english muffin? Sure do – but really the muffin is just vessel for me to slurp up the hollandaise sauce, and if we’re being honest, I’d rather splurge on a side of breakfast potatoes at brunch than the starchy english muffin anyways.

But! Thanks to this quick + easy blender hollandaise sauce I can make this recipe at home anytime I want without wondering how “clean” the ingredients are. I still haven’t mastered a perfectly poached egg, but 5-minute blender hollandaise sauce, I’ve got down! And so will you.

How to make this quick + easy hollandaise sauce in your blender

The trick to getting this hollandaise sauce ready in 5-7 minutes, is by slowly drizzling in melted ghee that’s still hot. So first, you’ll want to add all other ingredients the blender, so that when it’s drizzle time, you’re not running around still adding everything else in.

How to make this recipe:

First, melt ghee (or butter if you’d prefer) in the microwave for 1-minute. Make sure to use a microwave-safe measuring cup and cover to avoid splatter. If you’d prefer to melt in a saucepan, on your stovetop, that will also work. It is VERY IMPORTANT that the ghee be hot in order for the Hollandaise to thicken (emulsify).
While ghee melts, add to your blender: 2 egg yolks, 1 tablespoon fresh lemon juice, pinch of sea salt, and a dash of cayenne pepper (or hot sauce, such as Frank’s Red Hot)
Blend together the egg yolks, lemon juice, salt and cayenne. Blend for 30 seconds.
Then you will slowly (and I mean SLOWLY) drizzle in your hot, melted ghee (or butter, such as Kerrygold) until your hollandaise sauce has thickened. You need to go slow or the emulsion will separate and your sauce will be thin and soupy.
Once thick, taste test and add additional salt or lemon juice, if desired. You do you, friend.

What kind of blender do I need to use?

As long as your blender has a lid with a hole, you’re good. For this recipe, you don’t need a super high powered blender. If you have one of course, that will work! Basically a smoothie-type blender will not work for this hollandaise sauce recipe because you’ll need to slowly drizzle in your melted ghee while it blends together to emulsify.

Can I make hollandaise sauce in advance?

Yes and no. So there’s raw egg in this recipe, and the last thing you want is to get sick, or if you’re hosting a brunch, have sick guests. If this hollandaise sauce is out for more than one-hour, you’ll want to reheat on the stovetop and whisk constantly.

So yes, it can be made prior to hosting a shindig, but not too in advance.

If this is for you and your family throughout the week, you can store for up to 1-week in the refrigerator, but you will want to reheat before eating.