Eric Ripert's Blender Hollandaise Sauce

April 19, 2018
Photo by Bobbi Lin
Author Notes

Eggs Benedict is a classic recipe beloved by brunch-goers the world over, but most home cooks shy away from it for one reason: Hollandaise sauce. Notoriously difficult to perfect, this mother sauce is an ethereal combination of butter, eggs, and lemon juice that comes together over a double boiler.

That is, unless you use this smart trick from chef Eric Ripert. Ripert instructs us to emulsify all ingredients in a blender pre-warmed with hot water instead of whisking at the stove top. It’s so easy you might be making eggs Benedict every weekend. —Food52

  • Serves 2 to 4
  • 2 1/2 sticks butter
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt and black pepper (more, to taste)
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dry ground mustard
  • A pinch of white pepper
In This Recipe
  1. Melt the butter on the stove or in the microwave until piping hot.
  2. Warm the blender bowl by filling with hot water and then emptying and drying the bowl.
  3. Add the egg yolks, lemon juice, cayenne, salt, white pepper and mustard and blend at medium speed. Slowly drizzle in the hot melted butter with the machine still running until emulsified.

See Reviews

See what other Food52ers are saying.

  • Laura Moore
    Laura Moore
  • FrugalCat
  • Dawn
  • Liz B.
    Liz B.
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.