This silky, restaurant-worthy hollandaise comes together in minutes right in your blender, no whisking arm required. Pasteurized egg yolks get blended with lemon juice, a touch of Dijon mustard, and a pinch of cayenne until pale and thickened, then hot clarified butter streams in slowly to build that glossy, spoon-coating texture everyone loves. The technique here — clarifying the butter first, then emulsifying it in with the blender running — is what gives you that perfectly smooth, never-broken sauce every time. A final squeeze of lemon juice brightens it right before serving, whether you're spooning it over eggs Benedict, roasted asparagus, or a simple poached fish. It holds beautifully warm for a few minutes too, so you can finish the rest of brunch without rushing. This one is a genuinely solid pick for a gluten free table, no special planning required.
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Melt the butter in a small saucepan over medium heat until fully melted and just beginning to bubble at the edges, about 2–3 minutes. Remove from heat and let stand for 1 minute — the milk solids will settle to the bottom. Carefully pour the clear golden liquid (clarified butter) into a small heatproof measuring cup with a spout, leaving the white solids behind in the pan.
Add the pasteurized egg yolks, 1 tbsp lemon juice, cold water, Dijon mustard, salt, and cayenne to the blender. Blend on high for 20 seconds until the mixture is pale yellow and slightly thickened.
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