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Blender Hollandaise


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Blender Hollandaise
Chef Eric Ripert's five-minute blender version is fear-free and perfect to serve with eggs Benedict, asparagus, or crab cakes—no sweat. Click here to watch Ripert make a classic Mother's Day brunch dish

12 servings

Recipe by Eric Ripert

Photograph by Gentl & Hyers

May 2011

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Rate this recipe 4.6/5 (23 Votes)
Blender Hollandaise 1 Picture


  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
  • 2 large egg yolks
  • 2 Tbsp. fresh lemon juice, plus more
  • Kosher salt and freshly ground black pepper


Servings 12
Adapted from


Step 1

Video: Click here to watch Ripert make his Blender Hollandaise

Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

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