Rich, creamy, decadent hollandaise sauce is simply irresistible. Hollandaise seems to brighten every dish it touches. It’s the perfect topping for eggs Benedict, poached eggs, and other brunch dishes. It’s lovely on salmon, artichokes, asparagus, and other poached vegetables. The trouble is, it can be tricky to make a proper hollandaise. Emulsified sauces take a certain touch (and a lot of upper arm strength) to get right. This hollandaise recipe, made in the blender using Julia Child’s classic technique, is as close to easy as it gets.
A few years ago, I bought myself a birthday present: Julia Child’s “Mastering the Art of French Cooking.” Julia wrote the book together with Louisette Bertholle and Simone Beck. There’s a terrific little recipe in Volume 1, a simple method for creating hollandaise sauce.
Emulsified sauces like hollandaise can be finicky. To emulsify means to combine two liquids that can’t normally be mixed together (like oil and lemon juice). For the liquids to combine, you need the proper technique. Hollandaise is no exception. It takes a lot of elbow grease and a skilled touch to create a proper hollandaise. Separation can easily occur, making the sauce a flop. Luckily, Julia and friends have given us a much easier method for making hollandaise using an electric blender.
I’ve shared Julia’s original recipe below, with my own notes and adaptations marked. The method is very simple. As she notes, “the technique is well within the capabilities of an 8-year-old child.” I love Julia’s recipe, but I do make a few minor adjustments. I use cayenne pepper (instead of black or white pepper). Cayenne is spicy and adds a nice little kick to the sauce. I also use more fresh lemon juice because I like a nice, bright, lemony flavor. Feel free to adjust to your own tastes.
Note: this sauce is made using raw egg yolks, which should only be consumed by certain individuals. See detailed note below.
Recommended Products:
Mastering the Art of French Cooking
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Julia Child's Easy Blender Hollandaise Sauce
Ingredients
- 3 large egg yolks
- 1/4 teaspoon salt
- Pinch pepper (I use a small pinch of cayenne)
- 1-2 tablespoons fresh lemon juice (I use closer to 2 tbsp)
- 1/2 cup unsalted butter
NOTES
Instructions
- This sauce should be prepared immediately before serving-- it will only take you about 3 minutes to make. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time.
- Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy.
- Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)
- By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.
- If not used immediately, set the blender jar in tepid (lukewarm), but not warm, water. Use the sauce within a few minutes of blending; it will solidify if not used quickly.
- Use hollandaise to top any number of delicious dishes. I like using it to top my Nova Lox Benedict - click here for recipe.
Helen says
I too have Julia’s book and always use this recipe, it works every time.
Jessi says
Fantastic! I followed the directions using a immersion blender and Mason jar and it was perfect! This one is a keeper!
Ann Brandon says
Fabulous. So quick and easy. With only 30 minutes of prep and cooking, the sauce turned a regular dinner of salmon and asparagus into a special beginning for the three-day weekend.
Jen g says
Didn’t work got me was a white frothy runny mess
Tori Avey says
Hi Jen, you may have drizzled the butter too quickly. Alternatively, you may have used whole eggs instead of yolks. At any rate, this is Julia Child’s recipe, and it has worked for decades for many people. I’m sorry it didn’t work for you, wish I had been there to help troubleshoot!
Charlotte Faulkner says
One of my go-to’s! Then I made this with white wine instead of lemon juice and added a dash of steak seasoning, of all things, and WOW! Delicious, thanks!!
Rhonda says
So fast, easy and delicious I want it on my asparagus always now. My Cuisinart mini food processor is perfect for making this sauce. The lid has a well on top and a small hole, so I pour the melted butter in the well and it dispenses it into the emulsion in a thin, steady stream. I use 2T of lemon juice because I like the zip, and only used around 5-6T butter, as I wanted the consistency to be remain pourable. I’m looking forward to trying this recipe with hollandaise variations (e.g., bearnaise, maltaise, choron). Thank you for this keeper recipe!
juliette durham says
Absolutely great recipe. So very simple and turns out perfect everytime.
Pete Hartje says
I’ve used a similar recipe for 30 years, but this one far surpassed my stuff. I’m junking my old one and using this from now on.
Freda Holmes says
Perfect as always! I’ve used this recipe since about 1980 and there’s no reason to try anything else. The only change I make now is to use my stick blender for easier cleaning.
Rob says
We had this last night with our fresh steamed artichokes and it was a wonderful meal during this heatwave we are having here in Europe.