A 30 Second Hollandaise Sauce made quick and creamy with your immersion blender — no cutting corners, either, this is the authentic stuff!

A 30-Second Hollandaise Sauce made super quick and creamy with your immersion blender

I’m in love with my immersion blender, is there anything it can’t do?.  You better get steaming those skinny asparagus or poaching your runny eggs, —  this amazing sauce is ready!  And the next time somebody tells you that to make real Hollandaise you have to drizzle clarified butter while you whisk egg yolks until your hand cramps, send them this way, I’ll set ’em straight.  You can get the same unbelievably thick creamy result in a mason jar using your stick blender.  This is part four of a series of 30 second condiments that all started with my 30 Second Mayonnaise.  I know the French have their Mother Sauces, but I prefer my 30 second versions and I’ll tell you something, I think the immersion blender does a better job in most cases…this Hollandaise is super silky and stable.

Lightly steamed asapragus with 30-second Hollandaise sauce

To do this you simply put three large egg yolks into a wide mouthed mason jar, and add a touch of salt, some lemon juice, and 1 1/2 sticks of melted butter.  Insert your immersion blender and blend.  That’s it, it takes just a few seconds.  It’s fun…and amazing.

Making 30 Second Hollandaise Sauce with an immersion blender

It’s actually almost identical to making mayonnaise, except in this case you use butter, not oil.  The high speed of the blender blades creates an emulsion with the egg yolks serving as stabilizers.  It’s the same principle as salad dressing, where if you blend vigorously enough, you’ll create an emulsion with the oil and vinegar that won’t separate.

Making easy 30 Second Hollandaise Sauce

The sauce is actually quite thick right from the jar.  I thinned mine with more fresh lemon juice for spooning over my asparagus.

Making quick and easy Hollandaise Sauce with an immersian blender

30 Second Hollandaise Sauce

Ingredients

  • 3 large egg yolks
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • 3/4 cup (12 Tbsp, 170 grams)) butter

Instructions

  1. Put the egg yolks, salt, and lemon juice in the bottom of a wide mouthed mason jar.
  2. Melt the butter in a small saucepan and let cool slightly.
  3. Add the melted butter to the mason jar and immediately insert your immersion blender and blend for several seconds until the sauce is thick and creamy. As you are blending gently lift the blender slightly so you get all the liquid emulsified.
  4. Taste to adjust the seasonings. You can add more lemon juice or even water to thin the sauce if it is too thick.
http://theviewfromgreatisland.com/30-second-hollandaise-sauce/

Notes:

  • The wide mouthed mason jar is the perfect vessel for this.  If your immersion blender came with a jar, that will work too.  You need a small enough container so that everything emulsifies at once, and you need the wide mouth so the blender can maneuver properly.
  • You can add a bit of mustard to the jar before blending if you like, or a pinch of cayenne pepper.
  • If you are uncomfortable using raw eggs, use pasteurized eggs, they are available in most large supermarkets these days.  Pasteurized eggs have been heated briefly to a temperature that kills any dangerous bacteria but doesn’t ‘cook’ the egg.  You can use them just like you would regular eggs.
  • I found this sauce kept well in the fridge, but use within a few days.

 

Beautiful thick and creamy 30 Second Haollandaise Sauce

 

Don’t forget to pin it!

A 30 Second Hollandaise Sauce made quick and creamy with your immersion blender --- no cutting corners, either, this is the authentic stuff!

 

the rest of the 30 Second Series…so far!

30 Second Mayonnaise

This thick cheesy 30-Second Homemade Caesar Salad Dressing will blow you away --- use it for salads and dips!

30 Second Caesar Salad Dressing

homemade tartar sauce from scratch in 30 seconds

30 Second Tartar Sauce

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31 Responses to 30 Second Hollandaise Sauce

  1. Tom says:

    How would You adjust for 3-4 people having two poach eggs each?
    Thanks for Yor time
    Tom

  2. Jared says:

    Just made this and it was very runny. I blended and blended but it was completely liquid. I added one of the egg whites I had separated and it became thick and delicious. What do you think happened?

  3. Debra says:

    Could anyone tell me the weight of butter needed please, gms if possible
    Thank you in advance from uk

  4. Susan says:

    I sure wish I had this easy method when we had asparagus for one of our recently family dinner parties! I can’t wait to try it as my husband loves Hollandaise on asparagus ;)

  5. Heather says:

    Well done! I took a course to learn to make Hollandaise sauce. Who knew I could’ve just waited until you showed me how to do it, Sue. Thanks! Love your blog.

  6. Pure genius, Sue! At first, I was like…30 second hollandaise? What is this…a trick? What a great tip to use the immersion blender to make hollandaise. Totally making this one…and soon! :-)

  7. Sara says:

    I have never made hollandaise sauce before because I’ve always been intimidated by it, but this looks like a version that I could definitely do!

  8. Foodiewife says:

    Who doesn’t have 30 seconds to spare for hollandaise? I make mine in my Vitamix, but this looks like a lot less work. Love it!

  9. Karin says:

    You are a genius! I can finally have eggs benedict. It’s my favorite but I’ve never made it because of the time consuming hollandaise. Thank you!

    • Sue says:

      Hope you have fun with this Karin, let me know if you haven any questions, I usually answer comments pretty quickly :)

  10. I think I’ve been waiting for this all my life! How cool! Can’t wait to try it!

  11. This recipe is just in time to drizzle over the fresh farm stand asparagus I picked up!

  12. cheri says:

    Hi Sue, no kitchen should be without an immersion blender, that’s for sure, love that gadget. Also really enjoying your 30 second series. Your hollandaise sauce looks perfect.

  13. I so love quick and easy recipes, Sue. This is fantastic and your asparagus looks so beautiful! Definitely going to try this tonight on the remaining asparagus I have in the fridge.

  14. Joy Massa says:

    The only thing I’m gonna change is….MY asparagus will be the perfectly tender, big,fat ones!!

  15. Elaina says:

    Nice! I love my immersion blender. I use it almost every morning for bulletproof coffee, but it’s also amazing for sauces, dressings, dips & soups! I really need to give homemade mayo & hollandaise sauce a try sometime. I’ve put off making it for too long! Thanks for the easy instructions. :)

  16. That looks amazing! I must use it next time I have asparagus. I love sauces on veggies, but rarely have time to make one. 30 seconds oughtta be doable!

  17. monique says:

    I have made it and it is wonderful..I like how you made a series out of the blender:)

  18. Jill says:

    Brilliant! I just made blender hollandaise for a recent post (to top Eggs Benedict Breakfast Bake) and it was difficult to get out of the blender jar. I am definitely using this method next time :)

  19. Wajeeha says:

    Love this idea…so much easier than the double boiler…can’t wait to try this recipe! :)

  20. I love how easy this is. and the photos are amazing

  21. Oh so now you tell me! Haha – I love this method and love my immersion blender too – I will have to give this a try!

  22. This is fabulous! I love hollandaise, but seldom make it because of that whole double boiler thing. Now I can enjoy any time! Pinned :)

  23. jim says:

    Thank you. Can the hollandaise be re-heated?

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