Creamy hollandaise sauce is a decadent treat that’s perfect to whip up for a special occasion like Easter. A traditional hollandaise can be a bit tricky if you don’t have finely honed chef skills, but you can cheat by making hollandaise in the blender. It tastes just the same, but is a little more foolproof.


Hollandaise is an emulsified sauce and making it the old-fashioned way requires a lot of whisking — letting the blender do that work for you is what makes this method so ingenious. The sauce should be served immediately after it’s made, so be sure to plan the hollandaise as the very last step of your meal preparation.


How to serve it? When it comes to Easter, hollandaise works well for either brunch or dinner. The lemony flavour (see the tips in the recipe if you want to try a different flavour profile) tastes like spring — use it to make a classic eggs benedict for brunch or ladle it over fresh asparagus as a side dish to go with ham or prime rib.

  • c
  • c
    3/4 cups unsalted butter, cut into cubes
  • c
    3 large egg yolks
  • c
    1 Tbsp lemon juice (preferably fresh)
  • c
    pinch cayenne pepper
  • c
    salt and pepper to taste
  • Directions
    • 1
      Melt the butter in a small pot over medium heat.
    • 2
      Place the egg yolks and lemon juice in a blender and give them a whizz to break up the yolk.
    • 3
      With the blender running, pour the melted butter through the hole in the lid in a very slow stream, drop by drop. Leave any milk solids at the bottom of the pot. Keep blending until the sauce is thickened (it should happen almost immediately).
    • 4
      Season with salt, pepper and cayenne.
    • 5
      The sauce should be thick but too thick to easily drizzle with a spoon. Add a little water to thin it out if it’s too thick, and give it another whizz in the blender to combine.
    • 6
      Serve immediately over poached eggs, freshly steamed asparagus, or however else you like to enjoy hollandaise sauce. If you need to keep it warm for a few minutes, set the blender jar in a pan of warm water. Do not let the hollandaise cool.
    • 7
      Tip: Hollandaise has a rich but mild flavour. Switch things up by adding a spoonful of Dijon mustard, a few drops of hot sauce or chopped fresh herbs such as tarragon.


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