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!
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, —ย 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
It all started with my 30 Second Mayonnaiseย 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.
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.
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!” ย ~ Jeanette
30 Second Hollandaise Sauce
Equipment
- an immersion blender
Ingredients
- 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
Instructions
- 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.
notes and variations
notes:
- The wide mouthed mason jar is the perfect vessel for this.ย If your immersion blender came with a jar, that will work too.ย You need a small enough container so that everything emulsifies at once, and you need the wide mouth so the blender can maneuver properly. ย This will not work as well in a large jar or bowl. ย
- 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.ย Pasteurized eggs have been heated briefly to a temperature that kills any dangerous bacteria but doesn't 'cook' the egg.ย 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.
Nutrition
More 30 second sauces ~
30 Second Mayonnaise
92 Comments
Claire
February 18, 2021 at 4:39 amJust 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! Iโm now going to try the other 30 second recipes. Thank you for this x
Sue Moran
February 18, 2021 at 5:19 amThanks Claire ๐
Donna Ford
February 17, 2021 at 8:18 amLooks fabulous! Can I make this with ghee instead of butter (doing the Whole 30 diet)?
Nancy May
February 17, 2021 at 6:12 amSue,
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!
Sue Moran
February 17, 2021 at 6:16 amHaha, crab cakes benedict sounds insanely good, can I steal that for the blog?
Chelsea
January 11, 2021 at 12:10 pmHi Sue, thanks for the recipe! I tried it this weekend and it turned out thin. I followed it to a T so I’m curious what went wrong. I’m thinking I may have waited too long after the butter melted to combined. I also used rather old eggs and Irish butter. I’d appreciate any feedback you have! Thanks, Chelsea
Olivia
March 29, 2020 at 6:33 amMine was so thin! What did I do wrong? ๐
Dar
January 17, 2020 at 11:08 amWhat about the safety of using raw eggs?
Sue
January 17, 2020 at 11:45 amI use pasteurized eggs for this Dar, you can find them in most grocery stores. They’ve been heat treated to make them safe.
Irish Chef
February 17, 2021 at 10:12 amI’ve seen many many tutorials on various websites, on the pasturization of whole eggs in the home kitchen – both on the stove top and the microwave. It looks easy.
Sue Moran
February 17, 2021 at 3:09 pmDefinitely worth a try.
Beth
December 27, 2019 at 11:06 amFantastic and so easy. Why did I wait so long to try?
Lisa
October 21, 2019 at 2:48 amPerfect! I used the leftovers straight out of the fridge instead of mayonnaise.
Lucia
September 22, 2019 at 7:06 pmSooooo delicious and so easy! This is the only hollandaise recipe we use in our house now.
Sue
September 22, 2019 at 7:57 pmYes! Thanks for the feedback Lucia <3
Lucinda Landauer
September 17, 2019 at 7:27 amThis is a huge boost for me! My other go to recipe makes way too much for just the two of us. Thank you for making this scaled down version. It was fast and perfect the first time!
Sue
September 17, 2019 at 7:43 amIt’s a game changer, isn’t it?
Patrice E Martin
May 17, 2019 at 9:59 amDear Sue,
I own and am the cook for a bed & breakfast. I have hesitated to make Hollandaise sauce, out of fear and inexperience. I found your immersion blender recipe on Pinterest, and tried it this morning. OUTSTANDING!!! So simple, so quick, SO delicious! Thank you, thank you, thank you! Hollandaise on everything!!!!
Sue
May 17, 2019 at 10:24 amOh yay! I can just imagine the elegant breakfasts you’re going to come up with ~ your guests are lucky ๐
Melissa
April 21, 2019 at 5:24 pmWow, i made this for Easter dinner today! Amazing!
Sue
April 21, 2019 at 5:49 pmIsn’t it a game changer Melissa? Happy Easter ๐
Donna B Oliphint
March 30, 2019 at 8:11 amOh, WOW!! I have always made the blender hollandaise with the addition of cayenne that you made note of, but this is so much easier to clean up! Will be making this a lot since my hubs loves grilled salmon. Thanks so much. I don’t use my emersion blender often, so glad to have a couple of new ways to use it. (The Caesar dressing will be next!)
Sue
March 30, 2019 at 9:41 amAnd an added bonus is that you don’t lose all that mayo in the bottom of the blender!
Jeannette Stebbins
March 28, 2019 at 7:35 amI 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!
Sue
March 28, 2019 at 8:00 amI’m thrilled Jeanette, it’s such an easy way to enjoy this luscious sauce, I’m so glad it worked out for you.
Charlie
March 27, 2019 at 3:01 amHi Sue!
How do I pin it?
Suzanne Fulkrod
March 26, 2019 at 7:30 amHow about Bernaise sauce?
Sue
March 26, 2019 at 7:41 amI’m working on that one, stay tuned!
Nancy
March 26, 2019 at 7:21 amI have a tiny food processor. I think it holds about a cup. Any reason that would not work?
Sue
March 26, 2019 at 7:25 amThat should work Nancy, if there’s a little hole in the top so you can drizzle the butter in. I haven’t tried to make it in my small processor so I’m not sure how it will work. The thing I’ve noticed it that it helps when everything is concentrated in a small space, so the small processor might work if it’s got a good strong motor.
Tricia
March 26, 2019 at 5:23 amWhat a fantastic and easy way to enjoy a luscious sauce! I could eat asparagus everyday and can’t wait to try it with a drizzle this brilliant recipe. Pinned!
Lynn
January 19, 2019 at 8:34 amFor everyone who is sauce didnโt thickin I found that I had to microwave mine multiple times for 10 seconds or less at a time for it to thicken. I think the original recipe has the blender stick which heats up a little bit and causes it to cook the amount the microwave will
Sue
January 19, 2019 at 9:06 amThanks Lynn!
Scot S.
January 14, 2019 at 5:07 pmI just made this Hollandaise sauce, and it was amazing. I’ve labored over a double boiler for years, usually breaking every other batch and having to start over. This is the easiest Hollandaise ever, and I thank you.
Sue
March 26, 2019 at 7:42 amIsn’t it a game changer Scot?
Trish M
December 23, 2018 at 11:30 amIt didnt turn out for me doing it this way. I ended up tossing it in a water bath and doing it the traditional way. The butter and yolks seperated ;-(, which sucks and the taste wasnt all that great BUT Im a tweaker so… I kept at it and the end result tasted fan flipping fantastic!!! I added some cayenne pepper, brown mustard, black pepper, and chives. Just a tiny dash of each spice and a squirt of the mustard. Makes a world of difference.
Sue
March 26, 2019 at 7:43 amGlad you kept at it Trish, your add-ins sound great ๐ Mustard helped the sauce emulsify.
Dianne
October 2, 2018 at 1:08 pmJust made this and it turn out great. It was very easy compared to old method which included a lot of whisking. Thank you.
Sue
October 2, 2018 at 2:09 pmYou hit it on the head Dianne, this saves so much effort and gives the same result.
Deb
August 23, 2018 at 8:01 pmCan you heat the hollondaise after to cook the eggs slightly?
Sue
August 24, 2018 at 5:41 amYou can, but you’d have to do it VERY gently to avoid breaking the sauce.
Jim
June 25, 2018 at 11:29 amI tried the recipe this morning on my eggs. There was a little too much lemon for my taste, so Iโll cut that down next time. Do you have suggestions for add ins to change up the taste a little?
Sue
June 25, 2018 at 12:28 pmI’m thinking cayenne, Worcestershire sauce, anchovy paste, adobo sauce, mustard…
Joanna
June 15, 2018 at 6:20 pmI just made this in my nutribullet and it came out so creamy and delicious, it was even warm when I removed the lid. This recipe will definitely be my go-to!
Sue
June 15, 2018 at 8:26 pmGood to know about the nutribullet ~ maybe I need to pick one up.
Jessica Srp
September 5, 2019 at 9:53 pmHow do you make this in a nutribullet without being able to slowly drizzle the butter in?
Sue Moran
February 17, 2021 at 6:01 amYou can add the butter all at once.
Jane
June 3, 2018 at 5:05 pmI made this because I was intrigued about using my immersion blender. The taste was great, however, it didn’t get as thick as I would have liked. Maybe next time I’ll leave out the water? This is so much easier than using a blender. I’ll try it again to see if I made some mistake. Like I said, it tasted great on asparagus!
Sue
June 3, 2018 at 5:37 pmI would only add water if your sauce came out too thick, Jane, so definitely don’t add any to the recipe before you see how your sauce turns out, that could have been the issue. And do be sure you’re using a small container to whip up the sauce, if it’s too big, the sauce won’t thicken as well.
Jennifer Jones
April 21, 2018 at 7:49 pmI made this recipe and put it on asparagus and it was fantastic. My family loves it and wants me to make it for breakfast. Thank you for posting it.
Sue
April 21, 2018 at 8:01 pmThanks Jennifer, and if you’re thinking of using this for breakfast, check out my eggs Benedict quiche with hollandaise sauce, here. ๐
Amanda
February 23, 2018 at 7:15 amHi! I was so excited to try this, as we love hollandaise sauce. Unfortunately, my sauce never thickened at all, even with an egg white added in. Do you know what could have been the problem? I followed the recipe to a T. Thank you in advance for any direction! ๐
Sue
February 23, 2018 at 7:23 amI’ve made this many times, both with my immersion blender, and my Vitamix, Amanda, and the only thing I can think of, since you followed the recipe, is that maybe the size of your jar, or the power of your blender might be an issue. The jar should be small so the blending is concentrated, and the blender tool itself needs to be nice and fast.
Lynn A
February 16, 2018 at 2:17 pmI want to try this, but wondered if the eggs should be room temperature or straight out of the fridge? Just ‘found’ you and love your posts!
Sue
February 16, 2018 at 2:40 pmIn this case it doesn’t matter too much, Lynn, but I prefer room temperature. I’m so glad you found me!
Karen
August 14, 2017 at 3:41 amI’ll admit. – I was a little nervous. I was in charge of breakfast for a girls trip and really wanted to make eggs Benedict. I knew we didn’t have a blender available and really didn’t want to pack one. I didn’t have time to test it before the trip, which is the reason for the nerves.
It turned out perfect!!!! Thanks you for posting!
Sue
August 14, 2017 at 7:54 amIsn’t this amazing, Karen? I’ve done lots of similar sauces with this method, so you’ll have to try them all ~ start with the 30 second mayo! (https://theviewfromgreatisland.com/minimal-monday-30-second-mayonnaise/)
Tom
September 16, 2016 at 8:45 amHow would You adjust for 3-4 people having two poach eggs each?
Thanks for Yor time
Tom
Leanna
February 11, 2017 at 11:34 pmDouble the recipe…? Haha.
Jared
August 6, 2016 at 4:27 pmJust 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?
Tracy
May 14, 2018 at 4:51 pmi took your suggestion (mine was super runny) and added the white of an egg and it was perfect !
Debra
April 30, 2016 at 8:07 amCould anyone tell me the weight of butter needed please, gms if possible
Thank you in advance from uk
Sue
April 30, 2016 at 8:31 amThat would be 170 grams, Debra, I just updated the recipe.
Debra
April 30, 2016 at 10:16 amThat’s great, thanks. Off now will be away …..30secs !
Susan
April 12, 2016 at 3:35 pmI 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 ๐
Heather
April 12, 2016 at 5:14 amWell 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.
Sue
April 12, 2016 at 9:24 amHaha, thanks for the vote of confidence Heather!
David @ Spiced
April 12, 2016 at 4:55 amPure 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! ๐
Sara
April 11, 2016 at 7:51 pmI 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!
Foodiewife
April 11, 2016 at 7:07 pmWho 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!
Karin
April 11, 2016 at 2:19 pmYou 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
April 11, 2016 at 3:52 pmHope you have fun with this Karin, let me know if you haven any questions, I usually answer comments pretty quickly ๐
Chris Scheuer
April 11, 2016 at 2:14 pmI think I’ve been waiting for this all my life! How cool! Can’t wait to try it!
Laura | Tutti Dolci
April 11, 2016 at 1:46 pmThis recipe is just in time to drizzle over the fresh farm stand asparagus I picked up!
Sue
April 11, 2016 at 3:52 pmDoesn’t the asparagus look great lately??
Mary
September 11, 2019 at 7:14 amEasy to make and right consistency however I found it way too salty(and I love salt). Will make again with unsalted butter and just a pinch of salt.
Thank you for the recipe
Sue
September 11, 2019 at 7:26 amEnjoy this Mary, I know you’ll find tons of uses for it!
cheri
April 11, 2016 at 11:48 amHi 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.
Robyn @ Simply Fresh Dinners
April 11, 2016 at 11:47 amI 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.
Joy Massa
April 11, 2016 at 10:36 amThe only thing I’m gonna change is….MY asparagus will be the perfectly tender, big,fat ones!!
Elaina
April 11, 2016 at 10:15 amNice! 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. ๐
Kylee @KyleeCooks.com
April 11, 2016 at 8:59 amThat 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!
monique
April 11, 2016 at 8:56 amI have made it and it is wonderful..I like how you made a series out of the blender:)
Jill
April 11, 2016 at 8:26 amBrilliant! 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 ๐
Sue
April 11, 2016 at 8:30 amYes — the mason jar is perfect for getting out every last bit ๐
Wajeeha
April 11, 2016 at 8:16 amLove this idea…so much easier than the double boiler…can’t wait to try this recipe! ๐
The Food Hunter
April 11, 2016 at 8:13 amI love how easy this is. and the photos are amazing
Tricia @ Saving room for dessert
April 11, 2016 at 7:11 amOh so now you tell me! Haha – I love this method and love my immersion blender too – I will have to give this a try!
Jennifer @ Seasons and Suppers
April 11, 2016 at 6:55 amThis is fabulous! I love hollandaise, but seldom make it because of that whole double boiler thing. Now I can enjoy any time! Pinned ๐
jim
April 11, 2016 at 6:00 amThank you. Can the hollandaise be re-heated?
Sue
April 11, 2016 at 7:25 amI was able to reheat mine, once, very gently!
marylou
January 13, 2018 at 6:46 pmThat is what I was wondering. Usually, the sauce is already warm when poured over the eggs.