Blender Hollandaise Sauce for Eggs Benedict

Introduction to the Recipe

Hollandaise sauce is one of the five French “mother sauces” — and while it’s known for being notoriously tricky to master by hand, this Blender Hollandaise Sauce for Eggs Benedict offers a foolproof modern twist. Gone are the days of stressful whisking over a double boiler. With a simple blender and a few high-quality ingredients, you can enjoy silky, rich hollandaise in under 10 minutes — without ever breaking a sweat.

What sets this version apart is its bright and zesty profile, achieved through the use of lemon white balsamic vinegar and gremolata or lemon olive oil. Traditional hollandaise can lean heavily on the rich and buttery side, which can sometimes overpower the delicate poached eggs and toasted English muffin base of Eggs Benedict. By incorporating these citrus-forward oils and vinegars, the sauce gets a vibrant lift — cutting through the richness without losing its signature creamy body.

This recipe blends the classic with the contemporary. It honors the French technique while embracing the efficiency and precision of modern appliances. You get all the depth of flavor with none of the risk of splitting, overcooking, or starting over from scratch.

Whether you’re an Eggs Benedict aficionado or just starting to experiment with brunch recipes at home, this sauce will instantly level up your breakfast table. Pair it with poached eggs, steamed asparagus, or roasted potatoes for a restaurant-quality finish at home.

Want to brush up on poaching technique? Here’s a great step-by-step guide to poaching eggs perfectly or explore how infused olive oils add layers of flavor to dishes like this one.

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Basic Recipe: Ingredients and Instructions

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Advanced Techniques

Choose the Right Blender Speed for Emulsification

Using a medium-low blender speed helps create a more controlled emulsion. High speed can over-aerate the sauce or break it. If you’re using a high-speed blender like a Vitamix, start on the lowest setting and gradually increase to medium while streaming in the fat. A food processor can also work — just pulse in intervals to allow the fat to incorporate slowly and evenly.

Clarify Your Butter for Better Stability

Clarified butter adds not only flavor clarity but also improves sauce consistency. By removing the milk solids and water, clarified butter emulsifies more easily and reduces the risk of separation. Simply melt butter slowly and skim off the foam, pouring the golden liquid into the blender while leaving the white solids behind.

Incorporate Flavor Layers with Aromatics

Infuse your butter or olive oil with aromatics like shallots, peppercorns, or even a bay leaf before blending. Just steep the aromatics in the butter for 5–10 minutes before straining and using. This subtle infusion deepens the complexity of your hollandaise without overpowering its base flavor.

Add a Touch of Dijon for Emulsion Support

A small dollop (½ teaspoon) of Dijon mustard adds a slight tang and helps support the emulsion. Mustard contains lecithin, like egg yolks, which stabilizes the mixture and makes the sauce more forgiving — especially useful for beginner cooks.

Strain the Sauce for Fine-Dining Smoothness

For a luxe, restaurant-quality finish, pass the final sauce through a fine mesh sieve. This removes any small bits of coagulated egg and gives you an ultra-smooth texture perfect for plating on eggs, vegetables, or seafood.

See more advanced recipes at cookingwhite.com

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Storage, Shelf Life, and Maintenance Tips

Serve Immediately for Best Results

Blender hollandaise is best enjoyed fresh and warm, as the emulsion is most stable shortly after blending. As it cools, the butter solidifies and may cause the sauce to separate or thicken undesirably.

Hold Gently in a Warm Water Bath

If you’re not serving right away, place the sauce in a heat-safe bowl and rest it over a warm water bath (around 120°F), whisking occasionally to maintain temperature. Don’t let it overheat, or the eggs may scramble.

Short-Term Refrigeration

Store leftovers in an airtight container in the refrigerator for up to 24 hours. Be aware that texture will change — it may firm up, but flavor will remain excellent. Reheat gently using a double boiler and whisk in a splash of warm water to loosen.

Do Not Freeze

Hollandaise sauce does not freeze well. The emulsion breaks upon thawing, and the texture becomes grainy. It’s best to make small batches as needed and avoid freezing altogether.

Revive Broken Sauce with Warm Water or Egg Yolk

If your sauce separates, try whisking in a teaspoon of warm water or a fresh egg yolk. These can help re-bind the fats and restore smoothness. Blend again gently or whisk vigorously over low heat until it comes back together.

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Dietary Adaptations and Substitutions

Make it Dairy-Free

Substitute unsalted butter with a vegan butter alternative or neutral oils like avocado or grapeseed. Use lemon olive oil for flavor lift. While the result won’t be quite as rich, it still delivers a creamy, tangy finish.

Vegan Alternative with Cashew or Tofu Base

For a completely egg-free, dairy-free version, blend soaked cashews or silken tofu with lemon juice, Dijon mustard, olive oil, salt, and a pinch of turmeric for color. While it won’t taste identical to classic hollandaise, it’s still a delicious creamy sauce perfect for plant-based Benedicts.

Low-Acid Option for Sensitive Stomachs

Reduce the lemon juice and vinegar to half, and replace the missing liquid with warm water or mild broth. Add a pinch of sugar to balance out the flavor. This results in a softer, less tangy hollandaise.

Keto-Friendly Version

This recipe is naturally keto with its high-fat content and absence of carbs. Just ensure your balsamic vinegar is sugar-free or substitute with extra lemon juice to stay within carb limits.

Allergy-Friendly Options

If you’re allergic to eggs but want a similar sauce, a blend of soaked cashews, garlic, lemon juice, and nutritional yeast can provide a satisfying, egg-free stand-in that’s rich, savory, and creamy.

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FAQs About the Recipe

Can I make this hollandaise sauce ahead of time?

Hollandaise is best served fresh, but you can make it up to an hour ahead if kept warm in a water bath. Refrigerated sauce can be gently reheated, but texture and emulsion may not be the same as fresh.

Why did my sauce break or turn grainy?

This usually happens when the fat is added too quickly, or if the butter is too hot. Always drizzle slowly and keep all ingredients at a warm—but not hot—temperature. If it breaks, whisk in warm water or a fresh yolk to try saving it.

Can I skip the vinegar and just use lemon juice?

Yes, lemon juice alone is traditional. However, lemon white balsamic vinegar adds subtle sweetness and complexity that elevates the flavor. Feel free to adjust the ratio to your personal taste.

What’s the purpose of lemon olive oil or gremolata oil?

These infused oils brighten the flavor and lighten the texture, making the sauce less dense. Gremolata oil also adds subtle herbal and garlicky notes that work beautifully with eggs and vegetables.

Is this safe to eat with raw egg yolks?

Consuming raw eggs always carries a risk. To reduce it, use pasteurized eggs or pasteurize your own by holding eggs in 140°F water for 3 minutes. Alternatively, use store-bought pasteurized yolks.

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Conclusion & Final Thoughts

This Blender Hollandaise Sauce for Eggs Benedict captures the best of both worlds — the rich, buttery elegance of a French classic and the simplicity of modern preparation. With the help of your blender and a few thoughtfully chosen ingredients like lemon white balsamic vinegar and gremolata oil, you can create a hollandaise that’s velvety smooth, perfectly balanced, and bursting with bright flavor.

Its versatility makes it ideal for far more than Eggs Benedict. Drizzle it over roasted asparagus, grilled salmon, breakfast hash, or even artichokes. And with easy customizations for dietary needs — from dairy-free to keto-friendly — this recipe adapts to almost any table.

Whether you’re cooking for a weekend brunch or just want to elevate your weekday eggs, this sauce brings instant sophistication without complexity. Rich but not heavy, bright but not sour, and luxurious but approachable — it’s a staple worth mastering and making again and again.

Serve warm, savor slowly, and let every drop remind you that classic comfort doesn’t have to be complicated.