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.

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


What is the longest time hollandaise sauce should be held? ›

Hollandaise should not be held for more than 1.5 hours; therefore, make only what you intend to serve and never mix and old batch of sauce with a new one.

What is the most common mistake in hollandaise sauce? ›

Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.

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? ›

The second cause is either adding too much butter or adding it too quickly. When either of these occur, the sauce will look glossy like icing and pull away from the sides of the bowl, while the butter will float on top of the mixture.

Why do I feel sick after hollandaise sauce? ›

Raw eggs are used in homemade versions of foods such as mayonnaise and hollandaise sauce. Unpasteurized dairy products. Unpasteurized milk and milk products — sometimes called raw milk — may be contaminated with salmonella. The pasteurization process kills harmful bacteria, including salmonella.

What to avoid in cooking hollandaise sauce? ›

If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

Why is hollandaise so hard to make? ›

As for why its diffcult, hollandaise is a sauce with very carefully cooked eggs. If you arent careful with your heat, the sauce will first become lumpy and then seperate entirely as the egg yolks cook. Stirring too much will also have the same effect.

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's the difference between Benedict sauce and hollandaise sauce? ›

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

What is hollandaise mean in English? ›

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

How do you know when hollandaise sauce is done? ›

Cook the Hollandaise – Place saucepan over medium-low heat, whisking the sauce constantly and vigorously until the melted butter turns the mixture frothy. Continue whisking until the sauce just starts to thicken and coats the back of a spoon.

Is beurre blanc the same as hollandaise? ›

There is a vast difference between the two sauces, which are: Beurre Blanc – It is cooked in a pot by reducing white wine, vinegar, and shallots and then whisking in whole butter. Hollandaise – it is cooked over a double boiler and contains egg yolks, clarified butter, and lemon juice.

How do restaurants store hollandaise sauce? ›

What techniques do restaurants use to keep large quantities of hollandaise sauce? The best thing to do with hollandaise is to put it into a thermos bottle. A thermos will keep the sauce hot and prevent it from congealing or breaking.

Can hollandaise sauce be kept overnight? ›

Hollandaise sauce made properly can be refrigerated over night and may be added to a new hollandaise sauce as you would add it in by spoon one at a time whisking it in to your new warm hollandaise and it will be just as good as the first day. it will not separate and will hold well for service.

How do you keep hollandaise sauce warm to not separate? ›

You can't keep hollandaise “hot” without using xanthin gum, as it will break. As for keeping it warm, the most practical way of keeping an emulsified sauce warm without breaking it, is using either a steam table, hot water bath, or double boiler. Basically, keeping it suspended in warm water or water vapor.

What is the recommended temperature and time for holding hollandaise and bearnaise sauce? ›

These sauces should be held at low temperatures, 120°F/50˚C. Because they contain egg yolks and must be held in the food temperature danger zone, prepare as close to service as possible and never hold for longer than 4 hours before discarding.

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