This foolproof hollandaise sauce recipe is made in the food processor. It is significantly easier than the traditional whisk method, requires just 5 simple ingredients, and yields the perfect sauce every single time.
Say goodbye to the stove top, and hand mixing because I’m going to show you the best way to make a delicious hollandaise sauce that comes together in just minutes! Obviously this is a staple on the breakfast classic Eggs Benedict, but we also use it in our Eggs Benedict casserole or for asparagus at holiday dinners. It is perfect when you are prepping for a crowd because it’s so easy and quick.
This easy blender hollandaise sauce is also great on grilled artichokes, steamed broccoli, meat, and fish. Also, since we are only using the egg yolks, don’t toss out the egg whites! Instead use them to make meringue cookies or coconut macaroons.
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🍳 Ingredients:
This food processor hollandaise sauce contains just a few basic ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- large egg yolks – bring to room temperature and be very careful when separating the yolks from the whites. Save the whites for another recipe.
- freshly squeezed lemon juice – fresh lemon juice really does make all the difference! It adds brightness and a bit of tang to the sauce.
- a stick of butter – we are using unsalted, and it needs to be melted and hot for proper emulsion.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
The perfect hollandaise sauce is a must have on poached eggs, veggies, and you can even put it on steak and other meat.
Substitutions and Variations
- More lemon flavor – add a little lemon juice once you have mixed the sauce all up.
- Spicier – increase the amount of pepper or add a dash of hot sauce.
- Maltaise sauce – uses blood orange juice in place of the lemon juice.
🔪 Instructions:
Step 1: To the bowl of a small food processor, place egg yolks, lemon juice, salt, pepper, and cayenne.
Step 2: Process for about 2 minutes or until the sauce turns to a pale yellow.
Step 3: Slowly drizzle a thin stream of hot melted butter into the food processing bowl with the lid still on. Once the butter is mixed into the egg mixture, continue processing for another minute or long if mixing by hand until it’s slightly thickened, and is a smooth sauce.
Pro Tip: Make sure to pour the butter in as a steady stream and slow. This ensures that the eggs do not scramble.
SERVE: Serve over top all of your favorite brunch recipes, veggies, fish, or meat.
Recipe Tips for Foolproof Hollandaise Sauce
- If you don’t have a food processor, you can do the same process in a small saucepan using an immersion blender.
- You can also use a regular blender, but be sure that blades of the blender can reach the mixture or you may end up with a broken sauce or just plain frustration.
- A slow drizzle of the very hot butter helps with the emulsion of egg yolks to create the smooth, thick sauce.
- This is the easy method for making this sauce. The traditional technique requires hand whisking over simmering water and there’s greater risk of the sauce breaking.
Fun Fact
Even though some may say that hollandaise sauce has Dutch origins, most agree that it originated in France. – The Original Pancake House
Recipe FAQs
Leftover hollandaise sauce should be stored in an airtight container or blender jar for up to 2 days in the refrigerator. To reheat the sauce, place in a heatproof bowl and microwave or warm in a saucepan.
Hollandaise sauce is a rich, creamy buttery sauce made from a base of egg yolks, butter, and lemon juice or vinegar. It’s typically seasoned with salt, and sometimes a pinch of cayenne pepper or white pepper is added for a bit of spice. This classic French sauce is considered a mother sauce in French cuisine and is known for its velvety, smooth texture.
If the hollandaise looks runny, oily, or curdled, it’s broken. To fix it, make a double boiler by sitting the bowl of sauce over a small saucepan with a couple of inches of water. Bring the water to a boil over medium heat. Whisk cold water into the sauce one tablespoon at a time until it’s smooth. If that doesn’t work, crack new eggs into the blender. Slowly pour the broken sauce with the blender running instead of the butter.
More Scratch Made Sauces to Try
If you tried this Foolproof Hollandaise Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Foolproof Hollandaise Sauce in Food Processor
Ingredients
- 4 large egg yolks room temperature
- Pinch of salt and pepper
- 1 ½ tablespoons freshly squeezed lemon juice
- Pinch of cayenne pepper optional
- ½ cup unsalted butter melted
Instructions
- Place 4 large egg yolks, salt and pepper, lemon juice, and cayenne pepper in the bowl of a food processor (you can also use a blender or whisk by hand).
- Turn on the food processor and blend egg yolks until they have lightened in color and transformed to a pale yellow (about 2 minutes).
- Through the top of the food processor, slowly drizzle the melted butter (preferably still hot) into the egg yolk mixture with the machine turned on. Drizzle in the butter as slowly as possible. Once the butter is fully incorporated, continue mixing for another minute until the sauce is fully incorporated and is slightly thickened. Serve immediately.
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Comments & Reviews
Stefanie says
Oh how I love Hollandaise sauce, especially over Eggs Benedict. I’ve tried a lot of different recipes and methods for making hollandaise and the food processor is definitely the quickest and easiest. I would even say foolproof! Try this method and see what you think.