This hollandaise sauce recipe is made with an immersion blender for a smooth, foolproof sauce in seconds ~ no whisking, no stress, just perfect results every time.
30 second Hollandaise sauce is a game changer!
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.
what readers are saying
“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
“Love this recipe! I always add a pinch of cayenne for a little kick! ~ Lisa
“Hands down the BEST hollandaise sauce I’ve ever had!” ~ Kacey
“Sooooo delicious and so easy! This is the only hollandaise recipe we use in our house now.” ~ Lucia
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.
My other 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 the large egg yolks* into a wide mouthed mason jar.
- Add a touch of salt, some lemon juice, and a stick of hot melted butter.
- Insert your immersion blender and blend.
- That’s it, it takes just a few seconds. It’s fun…and amazing.
*This recipe uses raw egg yolks. If you prefer, pasteurized eggs can be used.
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.
Tip 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 mason jar or recycled jam jar is perfect.
Once you’ve mastered this easy method, you have to try my Eggs Benedict Quiche, a perfect showcase for hollandaise sauce!
Sue 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, dressings, 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.
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30 Second Hollandaise Sauce
Video
Equipment
- an immersion blender
- small jar that just fits the head of your blender
Ingredients
- 4 large large egg yolks
- 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.
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
What to serve with Hollandaise sauce
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Love this recipe! I always add a pinch of cayenne for a little kick!
How can you make this sauce without an immersion blender?
You can do it in a regular blender, or even by hand with a whisk, the traditional way, but that takes time and arm strength! Be aware if you use a blender you may need to double the recipe because the machine needs a certain amount of volume to work properly.
This recipe sounds really good and easy. I’m going to try this for my husband’s birthday next week. I just need a little more info. You mentioned being able to heat the sauce in the microwave but didn’t give instructions on how long to nuke it without destroying the sauce.
Depends on your microwave and how much you’re heating, but I recommend heating on 50% power, and check every 15 seconds or so.
Hands down the BEST hollandaise sauce I’ve ever had!
I made the recipe and it came out prefect. It works great if you are short on time. I was able to keep it warm by placing the container in hot water until needed.
Thanks Mike, I appreciate the feedback!
Tried to warm The hollandaise sauce in the microwave as you said. I read that several times to make sure that was what you said and you did not give any instructions for what power level or how long. My gut told me I should just warm it in a bowl of warm water and not risk cooking in the microwave. I should have listened to my gut.
You forgot the cayenne pepper
Yes to spicy Hollandaise!
Just 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! I’m now going to try the other 30 second recipes. Thank you for this x
Thanks Claire 🙂
Looks fabulous! Can I make this with ghee instead of butter (doing the Whole 30 diet)?
Sue,
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!
Haha, crab cakes benedict sounds insanely good, can I steal that for the blog?