This 30 Second Hollandaise Sauce recipe is made quick and creamy with your immersion blender — no cutting corners, either, this is the authentic stuff! Slather it on Eggs Benedict, asparagus, fish, potatoes, fries, even burgers!
VINTAGE VIEW ~ this amazing blender Hollandaise sauce was first posted in 2016. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve re-tested and updated this recipe, and created a video for you. Every spring this recipe gets super popular, and I’m not surprised. Try it and I think you’ll be glad I hauled it out from the vault ;)
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 going to be ready in no time! 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 slave over 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 blender Hollandaise sauce 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.
Making blender Hollandaise is 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 a creamy 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.
Can I make Hollandaise sauce in my regular blender?
- Yes, you can, if you have a good high speed blender. You can also do this in a small Nutribullet.
- You will probably want to double the recipe for a larger blender.
- When using a blender, put everything except the butter to the container and blend. Then stream in the hot butter while blending, until it thickens.
Tips for making easy blender Hollandaise sauce:
- When using an immersion blender, make sure you use the right size jar…the head of the immersion blender should just fit inside. This way the power of the blender is maximized. Don’t try to do this is a very large jar, or a bowl. A wide mouthes mason jar is perfect.
- 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!
TVFGI recommends: an immersion blender
I use my immersion blender a lot in my kitchen. I have always used it to blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make homemade mayo and sauces like this hollandaise, it’s become one of my most beloved tools. It’s not expensive, it’s very easy to clean because the top screws right off for rinsing, and it has a solid, heavy feel to it.
My blender is from KitchenAid, you can click on the photo above to see the details. It’s sturdy, powerful, and easy to clean.
Reader Rave ~
“I found this recipe to be a tremendous success! We slathered grilled salmon with it and it was excellent! I have not tried the traditional method of making Hollandaise simply b/c of the effort involved. This and the other 30 sec. recipes are game changing! Thanks for all your wonderful inspiring recipes!! Also- the immersion blender is a must have; I use mine alot!” ~ Jeanette
- 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. This will not work as well in a large jar or bowl.
- 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 was able to reheat the Hollandaise sauce gently in the microwave or on the stove top.
- 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!