From Pine View Farm

James Beard’s Never Fail Blender Hollandaise Sauce for Persons Who Don’t Want To Spend All Day Messing with a Whisk 3

4 egg yolks

1/2 tsp salt

1 tbs lemon juice

8 tbs (1 stick) butter

tabasco sauce or cayenne pepper

Combine egg yolks in blender.

Hit blender once quickly to blend egg yokes.

Add lemon juice, salt, and pepper (sauce) to blender.

Melt butter in small sauce pan until it’s bubbling (the butter, not the sauce pan).

Turn blender on high and pour butter in thin stream directly into center of blender blade. Turn off blender immediately that mixture is, well, blended.

Serve over Eggs Benedict.

Makes approx. 3/4 cp.



  1. Elizabeth Oliva

    December 25, 2008 at 10:26 am

    Thanks for publishing this! I could not find my ancient copy. I don’t make Hollandaise often – it is just too good!
    My Christmas brunch is saved.

  2. Frank

    December 26, 2008 at 5:06 pm

    What a nice message. Thanks for visiting.

  3. Kevin Andrew Murphy

    March 16, 2010 at 11:08 pm

    Thanks likewise.  Saved me the trouble of digging for the cookbook where I first read it.
    I’ve come up with a small extra timesaver that may be worth mentioning: Rather than melting the butter in a small saucepan on the stove, melt it in a ceramic cream pitcher or gravy boat in the microwave, watched carefully to keep it from boiling over.  This makes for easy pouring into the blender, and also gives you something to pour the Hollandaise back into once the blender is done.