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

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.
https://theviewfromgreatisland.com/30-second-hollandaise-sauce/

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.
  • 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!

30 SECOND MAYONNAISE

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

30 SECOND CAESAR SALAD DRESSING

homemade tartar sauce from scratch in 30 seconds

30 SECOND TARTAR SAUCE

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Leave a Reply

48 Comments

  • 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
    Blender Hollandaise Sauce (5 Minute Recipe) - The Food Charlatan
    June 8, 2018 at 4:42 pm

    […] 30 Second Hollandaise Sauce from The View From Great Island Spring Asparagus with Hollandaise from Saving Dessert Sausage Stuffed Mushrooms with Hollandaise from FoodieCrush Breakfast Tacos with Roasted Habanero Hollandaise Sauce from Dash of Sanity […]

  • 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.

  • 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 !

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