Julia Child’s Easy Blender Hollandaise Sauce

A few years ago, I bought myself a birthday present that I’d been wanting for a very long time– Julia Child’s “Mastering the Art of French Cooking.” There’s a terrific little recipe in Volume 1 (co-written with Louisette Bertholle and Simone Beck)– a simple method for creating hollandaise sauce. If you’ve ever made hollandaise from scratch before, you’ll know what a pain it can be. It takes a lot of elbow grease and a skilled touch to create a proper hollandaise. Separation can easily occur, making the sauce a flop. Luckily, Julia and friends have given us a much easier method using an electric blender! I have provided photographed step-by-step instructions below.

I love Julia’s recipe as is, but I do make a few adjustments. I use cayenne pepper instead of black or white pepper, which is spicy and adds a nice little kick to the sauce. Also, she calls for 1-2 tbsp of lemon juice– I usually use 2 tbsp, depending on what I’m using the sauce for. I like a nice, bright, lemony flavor to my sauce.

I’ve shared Julia’s original recipe below with my own notes and adaptations noted. This method is super simple… as Julia notes, “the technique is well within the capabilities of an 8-year-old child.” Note that this sauce is made using raw egg yolks– see my cautionary note below. If you’d prefer a cooked sauce made the old fashioned way, click here. Enjoy!

Recommended Products

Mastering the Art of French Cooking

Blender

Any purchase you make from Tori’s Market helps to support my website, my recipes, and the free content I provide. If you have an Amazon login, it’s even easier to make a purchase. Thanks for browsing!

Julia Child's Easy Blender Hollandaise Sauce

Ingredients

  • 3 egg yolks
  • 1/4 tsp salt
  • Pinch of pepper (I use a small pinch of cayenne)
  • 1-2 tbsp fresh lemon juice (I use closer to 2 tbsp)
  • 1/2 cup unsalted butter
Total Time: 03 - 5 Minutes
Servings: 3/4 cup hollandaise sauce
Kosher Key: Dairy
  • This sauce should be prepared immediately before serving-- it will only take you about 3 minutes to make. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time.
  • Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy.
  • Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)
  • By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.
  • If not used immediately, set the blender jar in tepid (lukewarm), but not warm, water. Use the sauce within a few minutes of blending; it will solidify if not used quickly.
  • Use hollandaise to top any number of delicious dishes. I like using it to top my Nova Lox Benedict - click here for recipe.
  • RAW EGG NOTE: This sauce uses uncooked egg yolks. This is not an unusual practice (most Caesar Salad recipes contain uncooked egg), but it does carry a small amount of risk. I've been told that the friction of the blender and the scalding hot butter "cook" the egg during emulsion, but to be on the safe side I need to offer this cautionary note - use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Comments (31)Post a Comment

  1. Dear Shiksa-
    I was lucky enough to find a first edition of MTAOFC in a used book store in Depot Bay Oregon about 5 years ago. It is one of my most treasured possessions and I have read it cover to cover. It pairs so well with -My Life in Paris- the Julia bio written by her nephew which gives you the inside scoop about the book and her great love affair with her husband Paul. Cook anything from the book. Then watch Julie and Julia, the movie, my kids laugh at me as I am sobbing uncontrollably at the end, a weekend of Julia enjoyment!

    1. Ellen, I’m so jealous!! I love vintage cookbooks. How wonderful to have a first edition of this important book. Julia is an inspiration!

  2. Thanks…I really enjoy your blog…and I will be sure to make the quick Hollandaise sauce…over the eggs and salmon looks yummy!
    Looking forward to Passover recipes!

  3. I assume your using a high powered blender but could this also be done in a food processor, that is how I make my mayonnaise.

  4. Using an immersion blender is even easier. Follow the same directions and amounts. The immersion blender is much easier to clean and makes fool proof Hollandaise.

  5. Thank you for this recipe! I just used it tonight and the way you explained it made it easy to do. I tried last night with another explanation and made a truly gross hollandaise.

    I poached the eggs and placed them over two slices of grilled zucchini and a thick slice of juicy ripe tomato. Then added the delicious hollandaise. Great!

    1. That sounds delicious Sarah! I’ll have to try your zucchini tomato benedict sometime, sounds healthy and yummy. :) Glad you enjoyed the hollandaise!

  6. I discovered and started making this in college (I’m 60 now) after listening to my French Professor complain about getting interrupted while making his “regular” easy-to-separate Hollandise. After tasting mine, he was jealous and immediately bought a blender and replaced his recipe.
    It is simple and excellent and I particularly prefer the thickness to some other runny recipes. I kinda like to have something that stays with the food instead of running off, and this definitely satisfies that need.

  7. A little Worcestershire sauce adds some kick too. Just a bit. The other a day, I had some poached eggs served with carrot Hollondaise … I’m pretty sure you can puree different veggies with this in the final stage to your own liking.

  8. If you are using raw egg in recipes it is a good idea to sanitize the outside with a diluted bleach solution before cracking. This should effectively get rid of salmonella or other bacteria on the outside of the egg which is the most common. There are supposedly some strains of Bactria that can get inside the egg but this is much less common. Of course we hope that all eggs were processed this way prior to delivery to the grocery store but if you are concerned this can be a good practice.

  9. I recently had a wonderful treat where the hollandaise sauce had brown stone ground mustard in it instead of lemon juice or at least much less lemon juice. It was poured over an English muffin with sliced corned beef, a slice of tomato, and a poached egg. It was wonderful!

  10. Hmmm.. mine didnt firm up as much, but I might ? have been a bit more generous with the butter than just the half cup. :} I SHALL HAVE TO TRY AGAIN!

    And in the meantime, I shall have my saucy Hollendaise in the morning!

    Thank you for adding to my anniversary dinner delight!

  11. You only have to rinse the eggs very well to avoid salmonella/food poisoning from eggs. The e-coli comes from the OUTSIDE of the egg shell, because the chicken passes the egg through its butt. So if you rinse the egg well, you’ll be fine.

  12. Hello. Salmonella can pass through the shell under some circumstances. Though quite rare, it can happen. If you know how your eggs were handled it helps. Here in the US we wash them and then keep them refrigerated, at least commercial operations are supposed to. In the UK it is illegal to refrigerate eggs, as warming them up to room temperature after they are chilled causes condensation which can lead to the outside germs being able to pass through the shell. The shell has tiny pores. I use recipes that have uncooked egg in them, because I am careful, my hens are in the back yard, and the chances are slim of contamination. However I would not if the food was to be served to someone with a weak immune system.

  13. Also, since you have a Vitamix, if it runs more than 2 minutes, YOUR hollandaise iIS cooked, by the heat from friction! I wore mine out, and need a new one. I will try it with my lesser one though. Thanks so much for posting this!

  14. Hi,

    I don’t have a blender — only a food processor and an immersion blender. Can I use one of those to make this, and if so, which one is best?

    Thanks!
    Rachel

    1. Hi Rach, an immersion blender may be slightly tricky because you need to pour the melted butter in while the blender is going– it will take some coordination. I think a food processor would probably work better. An immersion blender could work too, but easier if you have two sets of hands to help. Enjoy!

  15. So I really wanted to impress my boyfriend’s parents when I had them over for brunch last weekend but I had never made any sort of benedict before… I used this hollandaise and your poaching tutorial for a lox benedict. I was pretty nervous but it came out great! Did an arugula salad on the side and grilled tomatoes. Many thanks for your help :)

  16. I made this exactly the same way I make mayonnaise…method-wise, obviously. I used an immersion blender and added all the ingredients to the container at the same time. Blended for 30 seconds. Perfect hollandaise.

  17. Love this recipe! We can’t use store bought, powdered Hollandaise because they put all sorts of crap in it, like malto dextrin. My husband Bryon is celiac so he’s been craving this sauce. Just made it and poured over fresh baked salmon. It’s delicious!

  18. I also use this recipe. A nifty trick is to melt the butter in a two-cup glass measuring cup in the microwave. Takes about 45 seconds and is ready to pour into the blender. You now have hollandaise in two minutes!

  19. What if one uses salted butter…it won’t totally ruin the sauce, would it? Will try it tomorrow morning with salted butter and then another day with unsalted butter – experience is always a good thing.

    1. Hi Sky– salted butter is fine, but you won’t need to add as much salt to the sauce. Start with a dash and then add more to taste if needed when the sauce comes together. Enjoy!

    2. I used salted butter and I think it actually could have used just a pinch more. It was sooooo good over our asparagas tonight.

  20. You’ve all got me jealous – or, at the very least, have made my hazel/green eyes even more green!

    Being by myself I eat out most of the time – but sure do miss some of the traditional Jewish foods. I cook pot roast and kosher chicken soup, a couple of times a year.

    No more chopped liver and I promised my Beloved to not eat schmaltz and/or gribbenes! Ahhhhhh. What I do for love. ;-)

    Thanks for sharing so much of what I enjoy.

Leave a Comment

Please read through the entire post and comments section before asking a question, as it may have already been answered. First time commenting? Read the comment policy.