30 Second Hollandaise Sauce Recipe (2024)

“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 Recipe (1)

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.

30 Second Hollandaise Sauce Recipe (2)

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
30 Second Hollandaise Sauce Recipe (3)

How to make 30 second Hollandaise sauce

  1. Put three large egg yolks into a wide mouthed mason jar.
  2. Add a touch of salt, some lemon juice, and a stick of melted butter.
  3. Insert your immersion blender and blend.
  4. That’s it, it takes just a few seconds. It’s fun…and amazing.
30 Second Hollandaise Sauce Recipe (4)

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.

30 Second Hollandaise Sauce Recipe (5)

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!
30 Second Hollandaise Sauce Recipe (6)

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

30 Second Hollandaise Sauce Recipe (7)

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 Recipe (8)

30 Second Hollandaise Sauce

3.41 from 306 votes

This 30 Second Hollandaise Sauce recipe is made with your immersion blender and it's the real deal! Slather it on Eggs Benedict, asparagus, fish, potatoes, fries, even burgers!

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Prep Time:1 minute minute

Total Time:1 minute minute

Servings: 16 servings


  • an immersion blender


  • 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


  • 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.



  • 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.

NEW FEATURE! Click here to add your own private notes.

Course: Sauce

Cuisine: French

Author: Sue Moran

Keyword: blender, easy, eggs, French, hollandaise sauce, recipe


Serving: 1 Tbsp · Calories: 62 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 2 g · Cholesterol: 37 mg · Sodium: 141 mg · Potassium: 8 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 302 IU · Vitamin C: 1 mg · Calcium: 7 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

30 Second Hollandaise Sauce Recipe (9)
30 Second Hollandaise Sauce Recipe (2024)


What is the basic formula for hollandaise? ›

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

What is the maximum holding time for hollandaise sauce before it should be served or discarded? ›

Note: for raw egg products held warm (such as hollandaise or béarnaise sauce, or similar), it is recommended that the product is prepared just before service and must only be held for that service period (generally up to 2 hours) then discarded.

Can you add too much butter to hollandaise sauce? ›

As the sauce continues to thicken (it will look like heavy cream) you can add the butter a bit more quickly. But don't overdo it — if you add too much butter at one time, the sauce can break and you'll lose your emulsion (see Notes for how to correct).

What can go wrong when making hollandaise sauce? ›

Hollandaise can be very finicky and there are several reasons why this particular sauce can curdle or split. If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion).

How to make hollandaise sauce Ramsay? ›

Method. First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens.

What are 3 derivatives of hollandaise sauce? ›

But there are also a number of small sauces that can be made from Hollandaise:
  • Béarnaise Sauce.
  • Dijon Sauce.
  • Foyot Sauce.
  • Choron Sauce.
  • Maltaise Sauce.
Nov 15, 2023

How do you know when hollandaise sauce is done? ›

Hollandaise should be held between 120F to 145F (49 to 63C) so it does not split or curdle. If the sauce is heated above 150F, the eggs can overcook, become grainy and the sauce can potentially split.

Can you get food poisoning from hollandaise sauce? ›

Unfortunately, as scrumptious as eggs Benedict can be, Eater reports that hollandaise sauce is particularly notorious for causing food poisoning, as the egg yolks in the sauce are not fully cooked before serving and the sauce isn't kept at a temperature high enough to kill any bacteria.

Can you over cook hollandaise sauce? ›

It'll become grainy and very thin and will actually be two separate liquids. If your sauce looks like scrambled eggs, your egg yolks are overheated. Unfortunately, you can't salvage this. Throw out the egg yolks and start over.

Does more butter make hollandaise thicker? ›

Because of its water content, more whole butter is needed to thicken a hollandaise then just straight clarified butter. Make sure your acid reduction is cool before the egg yolks are added or they may curdle. The fresher your egg yolks, the easier it is for you to make your emulsion.

How hot should butter be for hollandaise? ›

I usually make my hollandaise sauce by putting the cold yolks in my food processor, mixing them up until they start to froth, then slowly adding hot(about 120°-130°F) clarified butter, taking care not to add it too quickly(adding too much at a time will break the emulsion), and regularly checking the temperature by ...

What thickens hollandaise sauce? ›

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

What if I put too much lemon in my hollandaise sauce? ›

What do I do if my hollandaise sauce is too lemony? You can either start again, or try adding another egg yolk and a bit more melted butter.

How thick should hollandaise be? ›

Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Once the sauce hits a hot poached egg say, it warms it up. Fridge cold Hollandaise Sauce is very thick – it has a peanut butter consistency.

What is the hollandaise made of? ›

hollandaise sauce, one of the classic sauces of French cooking, made of butter, egg yolks, lemon juice, and pepper and usually served on fish, eggs, or vegetables.

What is the structure of hollandaise sauce? ›

As a hot egg- emulsified butter sauce its appearance at its best is glossy and smooth. The classical ingredients of hollandaise sauce are egg yolks, melted (often clarified) butter, mixture of water and wine vinegar and occasionally a drop of lemon juice. Structurally it is both an emulsion and a foam.

What is the main ingredients and thickening agent in a hollandaise sauce? ›

Hollandaise is an emulsified sauce in which egg yolks serve as both the emulsifier, and the thickening agent. The finale consistency of your sauce will be determined by how much fat is emulsified in and how much the egg yolks are cooked. The more you cook the egg yolks, the thicker your hollandaise will be.

Are the ingredients in hollandaise sauce? ›

Hollandaise Sauce ingredients

Here's what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you want a touch of subtle warmth. Egg yolks – from 3 large eggs (and sold labelled as “large” at grocery stores), each egg weighing 55 – 60g / 2 oz.

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