A 30 Second Hollandaise Sauce made quick and creamy with your immersion blender — no cutting corners, either, this is the authentic stuff!
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.
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 a stick of melted butter. Insert your immersion blender and blend. That’s it, it takes just a few seconds. It’s fun…and amazing.
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.
The sauce is actually quite thick right from the jar. I thinned mine with more fresh lemon juice for spooning over my asparagus.
TIP: If you’re having trouble getting the sauce to thicken for any reason, try adding in one of the egg whites and blend again. It’ll do the trick!
Once you’ve mastered this easy method, you have to try my EGGS BENEDICT QUICHE, a perfect showcase for hollandaise sauce!
- 3 large egg yolks
- 1/2 tsp salt
- 1 Tbsp lemon juice
- 1/2 cup (8 Tbsp) butter
- Put the egg yolks, salt, and lemon juice in the bottom of a wide mouthed mason jar.
- Melt the butter in a small saucepan and let cool slightly.
- 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.
- Taste to adjust the seasonings. You can add more lemon juice or even water to thin the sauce if it is too thick.
- 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.
Don’t forget to pin this 30 Second Hollandaise Sauce!
the rest of the 30 Second Series…so far!