Hollandaise sauce made in the electric blender

Time 10 minutes
Yields Makes about 2/3 cup
Hollandaise sauce made in the electric blender

Place the egg yolks, lemon juice and seasonings in the blender jar.


Cut the butter into pieces and let it heat to foaming hot in small saucepan.


Cover the jar and blend the egg yolk mixture at top speed for 2 seconds. Uncover and, still blending at top speed, immediately start pouring on the hot 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 butter pan. Taste the sauce, and blend in more seasonings if necessary.


If not used immediately, set the jar in tepid, but not warm, water.

From “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Donna Deane
Barbara Hansen
Charles Perry
Leslie Brenner
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