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Hollandaise Sauce, Blender Method

This nearly foolproof technique yields a slightly thicker hollandaise.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, May 2001


  • 3 large egg yolks
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon coarse salt
  • Pinch of cayenne pepper
  • 12 tablespoons unsalted butter, melted


  1. Place the egg yolks, lemon juice, salt, and cayenne pepper in the jar of a blender. With the blender's motor running, add the melted butter very slowly. Transfer sauce to a bowl. If sauce is too thick, thin by whisking in hot water a tablespoon at a time.

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