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Blender Hollandaise Sauce in your Vitamix by @BlenderBabes

Hollandaise Sauce

4 from 4 votes
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Course: Sauce
Servings: 5
Calories: 362.4kcal
Author: Deb Meier for Blender Babes


  • 1 cup /250 mL unsalted butter
  • 3 large egg yolks
  • 2 tablespoons /30 mL freshly squeezed lemon juice or tarragon vinegar
  • 1 tablespoon /15 mL water
  • 1/2 teaspoon /2 mL salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons /30 mL finely chopped fresh tarragon (optional)


  • Melt butter in a small pan over medium-high or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind.
  • Place yolks, lemon juice, water, cayenne pepper, and salt in your blender.
  • For Blendtec: Use SOUP button and let run full cycle. If butter is not hot, reheat. Press SOUP button, while motor is running, slowly pour butter through hole in lid.
  • For Vitamix and other variable speed power blenders: Start on speed 1, turn machine on then slowly increase to speed 10, then flip to high. Blend for 1 minute (and reheat butter if it's not hot). While motor is running, remove lid plug and slowly pour butter through hole in lid and blend for 2 minutes. Stop machine.
  • If the sauce is too thick, continue to blend while adding more lemon juice.
  • Pour into an ovenproof bowl. Stir in tarragon.
  • (Keep warm in a 200F (90C) oven for up to 15 min if not serving immediately. Whisk just before serving.)
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


Keep in mind these are RAW egg yolks - make sure the eggs are fresh.
Nutrition info includes optional fresh tarragon.


Serving: 1g | Calories: 362.4kcal | Carbohydrates: 1.2g | Protein: 2g | Fat: 39.5g | Saturated Fat: 23.8g | Polyunsaturated Fat: 13.5g | Cholesterol: 209.8mg | Sodium: 248.3mg | Sugar: 0.2g