Blender Hollandaise Sauce

If I’m feeling fancy, I’ll make Hollandaise from scratch using my blender.  This amazingly rich sauce is perfect for breakfast as a decadent topping on poached eggs, or on top of tasty appetizers like this scallops hollandaise.


  • 2 yolks from large eggs
  • 1 tablespoon of fresh squeezed lemon juice
  • 1 stick butter
  • pinch of salt and pepper
  • pinch of paprika


-Melt stick of butter in a pan or microwave

-Place all other ingredients in your blender and pulse a couple of times until the ingredients are mixed

-Using the little hole on the top of your blender (this is totally what it’s for!) slowly pour the butter while you have your blender on low until fully incorporated, but no more than a minute. 

-Use immediately.  I tend to discard any extras, as it is a recipe made of raw egg yolk.