Two-Minute Power Blender Hollandaise (with asparagus)


It’s almost British asparagus season and so I’ve been looking forward to all the ways that I’m going to be enjoying our native grown asparagus as we roll into spring. I’ve also been experimenting with my new blender to make sauces as well as healthy green smoothies.

With a tiny bit of practice and plenty of tasting along the way, I’ve perfected a two-minute power blender hollandaise sauce, made with fresh egg yolks, butter and lemon juice. Fresh asparagus really needs nothing more, simply snap the spears, blanch in boiling water for two to three minutes and make the sauce. Then pour over and enjoy. You don’t even need a knife and fork – simply smother in sauce, pick up the spears and eat!

Asparagus Hollandaise

NB Please try and use the freshest egg yolks possible and avoid eating when pregnant or serving the sauce to young children.

I’m eating my plateful as I’m typing.


Two-Minute Power Blender Hollandaise

Ren Behan
Here are the steps to make a Hollandaise sauce in a power blender. I used the Froothie Optimum 9400.
5 from 4 votes
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Cuisine French
Servings 2


  • 125 g/1/2 cup unsalted butter
  • 2 fresh eggs yolks
  • 4 tsps or the juice of half a lemon
  • A pinch of salt
  • 1 tbsp water
  • A bunch of asparagus to serve


  • Melt the butter in a saucepan until just melted.
  • Put the egg yolks, lemon juice and a pinch of salt into your power blender.
  • Blend the egg yolk mixture for one minute - starting on slow and building up.
  • Reduce back to slow speed, slowly pour in the melted butter (through the lid plug) and blend again for a further minute. Add a tablespoon of warm water, blend again for a second or two.
  • Pour into a smaller jug or pan and serve.
  • If you don't use the sauce straight away, you can keep in warm on a very low heat and gently whisk before serving.
  • Serve with asparagus, blanched in hot water for three minutes.


You can add a pinch of white pepper or cayenne pepper to the sauce. You can also use the sauce to top Eggs Benedict, too.

More asparagus recipes here

Asparagus, smoked salmon and cream cheese pasta

Asparagus, spinach, beetroot and halloumi salad

Step by step perfect hollandaise sauce by Izzy Hossack for Jamie Oliver

How to prepare, cook & eat asparagus by Ren Behan for Jamie Oliver

Asparagus Hollandaise

How do you eat yours?!


Disclosure: I am an Ambassador for Froothie UK and was sent an Optimum 9400 Power Blender to use and review at home. Affiliate links included.

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  1. Dear Ren, I love this idea. A great way to serve asparagus…the hollandaise sounds marvelous. xo, Catherine

    1. Ren Behan says:

      Thanks Catherine, hope you give it a try.

  2. Ren these photos are stunning as always. Sometimes the simplest meals are the best aren’t they? This makes me so excited for when the sign saying “Asparagus for Sale” appears (as it does each May) on the farm up the road.

    1. Ren Behan says:

      Yes definitely, simple is always good! You are SO lucky to live near a farm!!

    1. Ren Behan says:

      That’s great! Hope he’s a big fan now 🙂

  3. 5 stars
    You made making Hollandaise sauce uncomplicated and quick! It’s so delish with asparagus and so spring-perfect!

    1. Ren Behan says:

      Thanks Abigail. Loved your triple chocolate mayo cake!

    1. Ren Behan says:

      Thanks Helly, I do hope Ed gets making some of this for you with your eggs in the morning 🙂

    1. Ren Behan says:

      Me to! Hope it appears quickly!

  4. I can’t remember the last time I had Hollandaise Sauce so really should put this right. Lovely shots as always Ran:-)

    1. Ren Behan says:

      Wow, thank you Kate!

  5. 5 stars
    Your pics are so simple yet gorgeous. I adore Hollandaise and have power blender so big tick here. English asparagus in season….. missing from the equation. *sigh*

    1. Ren Behan says:

      Thank you so much Sally, hope you get blending! Can you get any asparagus?!

    1. Ren Behan says:

      Yes! I think so too 🙂

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