30 Second Hollandaise Sauce




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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!


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


 


30 Second Hollandaise Sauce
Rate this recipe
203 ratings

30 Second Hollandaise Sauce

Ingredients

  • 3 large egg yolks
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • 1/2 cup (8 Tbsp) 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.

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.

 

Don’t forget to pin this 30 Second Hollandaise Sauce!

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

 

the rest of the 30 Second Series…so far!

 

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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74 Comments

    Leave a Reply

  • Reply
    Patrice E Martin
    May 17, 2019 at 9:59 am

    Dear 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!!!!

    • Reply
      Sue
      May 17, 2019 at 10:24 am

      Oh yay! I can just imagine the elegant breakfasts you’re going to come up with ~ your guests are lucky :)

  • Reply
    Melissa
    April 21, 2019 at 5:24 pm

    Wow, i made this for Easter dinner today! Amazing!

    • Reply
      Sue
      April 21, 2019 at 5:49 pm

      Isn’t it a game changer Melissa? Happy Easter :)

  • Reply
    Donna B Oliphint
    March 30, 2019 at 8:11 am

    Oh, 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!)

    • Reply
      Sue
      March 30, 2019 at 9:41 am

      And an added bonus is that you don’t lose all that mayo in the bottom of the blender!

  • Reply
    Jeannette Stebbins
    March 28, 2019 at 7:35 am

    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!

    • Reply
      Sue
      March 28, 2019 at 8:00 am

      I’m thrilled Jeanette, it’s such an easy way to enjoy this luscious sauce, I’m so glad it worked out for you.

  • Reply
    Charlie
    March 27, 2019 at 3:01 am

    Hi Sue!

    How do I pin it?

  • Reply
    Suzanne Fulkrod
    March 26, 2019 at 7:30 am

    How about Bernaise sauce?

    • Reply
      Sue
      March 26, 2019 at 7:41 am

      I’m working on that one, stay tuned!

  • Reply
    Nancy
    March 26, 2019 at 7:21 am

    I have a tiny food processor. I think it holds about a cup. Any reason that would not work?

    • Reply
      Sue
      March 26, 2019 at 7:25 am

      That 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.

  • Reply
    Tricia
    March 26, 2019 at 5:23 am

    What 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!

  • Reply
    Lynn
    January 19, 2019 at 8:34 am

    For everyone who is sauce didn’t 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

    • Reply
      Sue
      January 19, 2019 at 9:06 am

      Thanks Lynn!

  • Reply
    Scot S.
    January 14, 2019 at 5:07 pm

    I 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.

    • Reply
      Sue
      March 26, 2019 at 7:42 am

      Isn’t it a game changer Scot?

  • Reply
    Trish M
    December 23, 2018 at 11:30 am

    It 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.

    • Reply
      Sue
      March 26, 2019 at 7:43 am

      Glad you kept at it Trish, your add-ins sound great :)

  • Reply
    Dianne
    October 2, 2018 at 1:08 pm

    Just made this and it turn out great. It was very easy compared to old method which included a lot of whisking. Thank you.

    • Reply
      Sue
      October 2, 2018 at 2:09 pm

      You hit it on the head Dianne, this saves so much effort and gives the same result.

  • Reply
    Deb
    August 23, 2018 at 8:01 pm

    Can you heat the hollondaise after to cook the eggs slightly?

    • Reply
      Sue
      August 24, 2018 at 5:41 am

      You can, but you’d have to do it VERY gently to avoid breaking the sauce.

  • Reply
    Jim
    June 25, 2018 at 11:29 am

    I tried the recipe this morning on my eggs. There was a little too much lemon for my taste, so I’ll cut that down next time. Do you have suggestions for add ins to change up the taste a little?

    • Reply
      Sue
      June 25, 2018 at 12:28 pm

      I’m thinking cayenne, Worcestershire sauce, anchovy paste, adobo sauce, mustard…

  • Reply
    Joanna
    June 15, 2018 at 6:20 pm

    I 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!

    • Reply
      Sue
      June 15, 2018 at 8:26 pm

      Good to know about the nutribullet ~ maybe I need to pick one up.

    • Reply
      Jessica Srp
      September 5, 2019 at 9:53 pm

      How do you make this in a nutribullet without being able to slowly drizzle the butter in?

  • Reply
    Jane
    June 3, 2018 at 5:05 pm

    I 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!

    • Reply
      Sue
      June 3, 2018 at 5:37 pm

      I 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.

  • Reply
    Jennifer Jones
    April 21, 2018 at 7:49 pm

    I 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.

    • Reply
      Sue
      April 21, 2018 at 8:01 pm

      Thanks Jennifer, and if you’re thinking of using this for breakfast, check out my eggs Benedict quiche with hollandaise sauce, here. :)

  • Reply
    Amanda
    February 23, 2018 at 7:15 am

    Hi! 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! :)

    • Reply
      Sue
      February 23, 2018 at 7:23 am

      I’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.

  • Reply
    Lynn A
    February 16, 2018 at 2:17 pm

    I 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!

    • Reply
      Sue
      February 16, 2018 at 2:40 pm

      In this case it doesn’t matter too much, Lynn, but I prefer room temperature. I’m so glad you found me!

  • Reply
    Karen
    August 14, 2017 at 3:41 am

    I’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!

  • Reply
    Tom
    September 16, 2016 at 8:45 am

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

    • Reply
      Leanna
      February 11, 2017 at 11:34 pm

      Double the recipe…? Haha.

  • Reply
    Jared
    August 6, 2016 at 4:27 pm

    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?

    • Reply
      Tracy
      May 14, 2018 at 4:51 pm

      i took your suggestion (mine was super runny) and added the white of an egg and it was perfect !

  • Reply
    Debra
    April 30, 2016 at 8:07 am

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

    • Reply
      Sue
      April 30, 2016 at 8:31 am

      That would be 170 grams, Debra, I just updated the recipe.

      • Reply
        Debra
        April 30, 2016 at 10:16 am

        That’s great, thanks. Off now will be away …..30secs !

  • Reply
    Susan
    April 12, 2016 at 3:35 pm

    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 ;)

  • Reply
    Heather
    April 12, 2016 at 5:14 am

    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.

    • Reply
      Sue
      April 12, 2016 at 9:24 am

      Haha, thanks for the vote of confidence Heather!

  • Reply
    David @ Spiced
    April 12, 2016 at 4:55 am

    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! :-)

  • Reply
    Sara
    April 11, 2016 at 7:51 pm

    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!

  • Reply
    Foodiewife
    April 11, 2016 at 7:07 pm

    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!

  • Reply
    Karin
    April 11, 2016 at 2:19 pm

    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!

    • Reply
      Sue
      April 11, 2016 at 3:52 pm

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

  • Reply
    Chris Scheuer
    April 11, 2016 at 2:14 pm

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

  • Reply
    Laura | Tutti Dolci
    April 11, 2016 at 1:46 pm

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

    • Reply
      Sue
      April 11, 2016 at 3:52 pm

      Doesn’t the asparagus look great lately??

    • Reply
      Mary
      September 11, 2019 at 7:14 am

      Easy 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

      • Reply
        Sue
        September 11, 2019 at 7:26 am

        Enjoy this Mary, I know you’ll find tons of uses for it!

  • Reply
    cheri
    April 11, 2016 at 11:48 am

    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.

  • Reply
    Robyn @ Simply Fresh Dinners
    April 11, 2016 at 11:47 am

    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.

  • Reply
    Joy Massa
    April 11, 2016 at 10:36 am

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

  • Reply
    Elaina
    April 11, 2016 at 10:15 am

    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. :)

  • Reply
    Kylee @KyleeCooks.com
    April 11, 2016 at 8:59 am

    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!

  • Reply
    monique
    April 11, 2016 at 8:56 am

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

  • Reply
    Jill
    April 11, 2016 at 8:26 am

    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 :)

    • Reply
      Sue
      April 11, 2016 at 8:30 am

      Yes — the mason jar is perfect for getting out every last bit :)

  • Reply
    Wajeeha
    April 11, 2016 at 8:16 am

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

  • Reply
    The Food Hunter
    April 11, 2016 at 8:13 am

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

  • Reply
    Tricia @ Saving room for dessert
    April 11, 2016 at 7:11 am

    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!

  • Reply
    Jennifer @ Seasons and Suppers
    April 11, 2016 at 6:55 am

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

  • Reply
    jim
    April 11, 2016 at 6:00 am

    Thank you. Can the hollandaise be re-heated?

    • Reply
      Sue
      April 11, 2016 at 7:25 am

      I was able to reheat mine, once, very gently!

    • Reply
      marylou
      January 13, 2018 at 6:46 pm

      That is what I was wondering. Usually, the sauce is already warm when poured over the eggs.