Hollandaise Sauce Recipe

hollandaise sauce recipe
Instead of whisking away in the kitchen, try this light, lemony butter emulsion designed for the blender.


Total time:  30 S

Servings:  5

Calories:  220


  • 3 egg yolks*
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground cayenne pepper
  • 9 tbsp. unsalted butter melted

Nutritional Information

  • Serving Size: 2 tbsp.
  • Fat: 23g
  • Saturated Fat: 14g
  • Cholesterol: 180mg
  • Sodium: 200mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 2g


  1. Add all ingredients but butter to FourSide jar and secure lid. Select "Sauces."
  2. Remove vented lid insert, press "Speed Up" to Speed 1 and slowly drizzle melted butter through vent over duration of cycle.
  3. Keep sauce warm until serving.

*Consuming raw or undercooked eggs or egg products can increase your risk of foodborne illness. To reduce the risk, use pasteurized eggs.


  • Pauline vAn Buren

    5 tbsp of butter is difficult to measure when the butter is not melted yet. How much butter would it be in grams please

  • C N

    This recipe was perfect for me. Lemony and buttery and delicious.

  • Erin

    This turned out more like a mayonnaise than a hollandaise for me. Maybe less lemon juice would have helped.

  • Tom

    You don’t know what you are talking about. A specific sauce has a specific set of ingredients. Like it or not.

  • Ann

    This recipe has too much lemon juice and salt in it. I highly recommend lessening the amount.

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