30 Second Hollandaise Sauce

Lightly steamed asapragus with 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!

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!


30 Second Hollandaise Sauce

30 Second Hollandaise Sauce


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


  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.


  • 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!

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!


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


homemade tartar sauce from scratch in 30 seconds



  • 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
      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
    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
      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
      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
    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
    September 16, 2016 at 8:45 am

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

    • Reply
      February 11, 2017 at 11:34 pm

      Double the recipe…? Haha.

  • Reply
    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
    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
      April 30, 2016 at 8:31 am

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

      • Reply
        April 30, 2016 at 10:16 am

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

  • Reply
    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
    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
      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
    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
    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
    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
      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
      April 11, 2016 at 3:52 pm

      Doesn’t the asparagus look great lately??

  • Reply
    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
    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
    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
    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
      April 11, 2016 at 8:30 am

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

  • Reply
    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
    April 11, 2016 at 6:00 am

    Thank you. Can the hollandaise be re-heated?

    • Reply
      April 11, 2016 at 7:25 am

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

    • Reply
      January 13, 2018 at 6:46 pm

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

    Leave a Reply