30 Second Hollandaise Sauce

Lightly steamed asapragus with 30-second Hollandaise sauce

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!

Hollandaise sauce in a jar

30 second Hollandaise sauce is a gourmet game changer!

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.

asparagus with Hollandaise sauce

this is part four of a series of 30 second condiments

It 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.

How to make 30 second Hollandaise sauce:

  • To do this you simply put three large egg yolks into a wide mouthed mason jar
  • 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.

egg yolks and blender

Making blender Hollandaise is similar to making homemade mayonnaise,

The difference is 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.

blending Hollandaise sauce with an immersion blender

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.

Hollandaise sauce in a blender

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!

Thin spears of asparagus with sauce

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

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


30 Second Hollandaise Sauce
3.34 from 293 votes

30 Second Hollandaise Sauce

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!
Course Sauce
Cuisine French
Diet Gluten Free
Prep Time 1 minute
Total Time 1 minute
Yield 16 servings (one cup)
Calories 62kcal
Author Sue Moran


  • an immersion blender


  • 3 large egg yolks (reserve one of the whites in case it's needed to thicken a thin sauce)
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • 1/2 cup (or 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. Note: if your sauce is too thin, try blending in the reserved egg white.

Cook's 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.  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.


Serving: 1Tbsp | Calories: 62kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 141mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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A 30 Second Hollandaise Sauce made quick and creamy with your immersion blender --- no cutting corners, either, this is the authentic stuff! #sauce #immersionblendersauce #asparagus #eggsbenedict #eggsauce #frenchsauce #easyhollandaise


More 30 second sauces ~


30 Second Mayonnaise


30 Second Caesar Salad Dressing

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

30 Second Tartar Sauce

homemade tartar sauce from scratch in 30 seconds

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Kacey G Dowling
    August 21, 2022 at 7:20 am

    5 stars
    Hands down the BEST hollandaise sauce I’ve ever had!

  • Reply
    Mike S
    November 3, 2021 at 7:31 pm

    4 stars
    I made the recipe and it came out prefect. It works great if you are short on time. I was able to keep it warm by placing the container in hot water until needed.

    • Reply
      Sue Moran
      November 4, 2021 at 8:02 am

      Thanks Mike, I appreciate the feedback!

  • Reply
    Kris Mulner
    June 20, 2021 at 8:04 pm

    3 stars
    Tried to warm The hollandaise sauce in the microwave as you said. I read that several times to make sure that was what you said and you did not give any instructions for what power level or how long. My gut told me I should just warm it in a bowl of warm water and not risk cooking in the microwave. I should have listened to my gut.

  • Reply
    May 11, 2021 at 1:51 pm

    You forgot the cayenne pepper

  • Reply
    February 18, 2021 at 4:39 am

    5 stars
    Just made this now (sorry no picture, it was eaten immediately). Served 4 people with eggs benedict, this made plenty of sauce – with some left over. I added a tsp Dijon mustard and sprinkled the top with paprika and pepper. Everyone loved it. This was soooo easy to make, a definite keeper! I’m now going to try the other 30 second recipes. Thank you for this x

  • Reply
    Donna Ford
    February 17, 2021 at 8:18 am

    5 stars
    Looks fabulous! Can I make this with ghee instead of butter (doing the Whole 30 diet)?

  • Reply
    Nancy May
    February 17, 2021 at 6:12 am

    I cannot believe you posted this recipe today!!! This is my sweetie’s 73 birthday and I am using your recipe to make crab cakes benedict! I used to make the hollandaise traditionally, but have been using your recipe for a long time now. I was going to get up this morning and look up your recipe (just to be sure I didn’t forget an ingredient), and there it was in your post!! Hubby loves this recipe. And so do I. Thank you so much – you must have ESP!

    • Reply
      Sue Moran
      February 17, 2021 at 6:16 am

      Haha, crab cakes benedict sounds insanely good, can I steal that for the blog?

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