Hollandaise Sauce by Rick Grant

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Serves 4–6

This blender method hollandaise is quick, easy and delicious!


  • 6 egg yolks
  • 1 tablespoon lemon juice
  • salt and ground black pepper, to taste
  • 250 g unsalted butter, melted and kept warm (do not boil)


  1. Place the egg yolks, lemon juice, salt and black pepper into the bowl of a small food processor and pulse until slightly thickened.
  2. Keep the blender running on high and pour in the butter in a steady stream.
  3. The sauce should be thick and luscious.  Check for seasoning and adjust if required.
  4. Keep sauce warm and cover with cling wrap until ready to serve. (To stop a skin from forming make sure the cling wrap touches the surface of the sauce.)


Cook’s tip: A better way to keep the hollandaise and the béarnaise sauces warm is to keep them in a wide-mouthed hot vacuum flask or Thermos.


Nutritional Analysis

Per 100 g: fat 63.2 g, saturated fat 38.8 g, protein 4.7 g, carbohydrate 0.7 g, sodium 183 mg, energy 2431 kJ (581 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.