“I found this Hollandaise sauce 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 second recipes are game changing!” ~ Jeanette
30 second Hollandaise sauce is a 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 30 second Hollandaise 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.
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.
more 30 second condiment sauces
- How to Make Vegan Mayonnaise
- 30 Second Béarnaise Sauce
- Irish Fish Cakes with 30 Second Tartar Sauce
- 30-Second Aioli Recipe
- 30 Second Caesar Salad Dressing Recipe
How to make 30 second Hollandaise sauce
- 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 although you may need to double the recipe to make it work. You can also do this in a small Nutribullet.
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.
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.
Video
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.
Nutrition
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!
I’m thrilled Jeanette, it’s such an easy way to enjoy this luscious sauce, I’m so glad it worked out for you.
Hi Sue!
How do I pin it?
How about Bernaise sauce?
I’m working on that one, stay tuned!
I have a tiny food processor. I think it holds about a cup. Any reason that would not work?
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.
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!
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
Thanks Lynn!
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.
Isn’t it a game changer Scot?
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.
Glad you kept at it Trish, your add-ins sound great 🙂 Mustard helped the sauce emulsify.
Just made this and it turn out great. It was very easy compared to old method which included a lot of whisking. Thank you.
You hit it on the head Dianne, this saves so much effort and gives the same result.
Can you heat the hollondaise after to cook the eggs slightly?
You can, but you’d have to do it VERY gently to avoid breaking the sauce.