Hollandaise Sauce

This easy version is made in a blender, not a double boiler. A few, simple ingredients and voila! A rich, creamy sauce for eggs, asparagus, fish, and more.


    First Stage
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) water
  • 3   egg yolks
  • 1   stick (½ cup/125 mL) butter, cold, cubed
  • ¼ tsp (1 mL) salt
  • 1   stick (½ cup/125 mL) butter, cold, cubed


  1. Add the first stage ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SAUCE setting; press the wheel to start.

  2. When prompted to “Add”, press CANCEL. Add the butter and press PULSE until combined.


  • 4–6  servings

Nutrients per serving:

U.S. nutrients per serving (2 tbsp/30 mL): Calories 220, Total Fat 25 g, Saturated Fat 15 g, Cholesterol 130 mg, Sodium 80 mg, Carbohydrate 1 g, Fiber 0 g, Sugars 0 g, Protein 1 g

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