Immersion Blender Hollandaise Sauce

This 5 minute immersion blender hollandaise is literally so easy you'll wonder why you don't make it every weekend. Or every day!

Delicious served on eggs benedict, over roasted asparagus, or drizzled over that juicy sous vide hanger steak...the list goes on!

Making hollandaise sauce from scratch can be a real pain the a**. So for those out there that are tired of the hassle (I'll raise my hand on this one too), don't fret...you can now make it in 5 minutes with a stick blender!

You can also make sous vide hollandaise completely hands off that comes out amazing!

And honestly, I think it tastes just as good as the sauce made with stovetop method with these air fryer hash browns, ham and cheese puff pastry or cheesy garlic roasted asparagus.

Perfectly rich, creamy and delicious, this is one of those smooth sauces you'll want to find a reason to make all the time!

What is hollandaise sauce?

Hollandaise sauce is a classic sauce that is basically just an emulsion of egg yolks (much like mayonnaise) and butter made with a touch of lemon juice. Classic homemade hollandaise recipes call for whisking it in a double boiler, but I find using a blender much easier and less time consuming. 

Why this immersion blender hollandaise recipe works

• We use an immersion blender to make this recipe so it comes out thick and creamy with very little effort.
• No worrying about the sauce breaking or accidently curdling the eggs on the stovetop - this method is soooo easy.
• It comes together ultra quick for that last minute brunch or creamy sauce needed for this sous vide asparagus. You will love this recipe!

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

I always use unsalted butter for recipes like this so I can control the salt content. Use the best quality butter you can find as it will enhance the flavor.

A small touch of cayenne pepper gives it a little zip. You can omit this if you don't want any spice at all, but I really like what it adds. You can also substitute a couple dashes of hot sauce.

Fresh lemon is always important. I do not use the bottled lemon juice as it has a different flavor than fresh.

Using good quality eggs is very important here. They are used as the emulsifier in the recipe, and fresh will be better for taste and food safety (the eggs are not cooked).

**this recipe uses raw egg yolks which can cause foodborne illnesses. You can pasteurize eggs using the sous vide method by cooking them in a water bath at 135°F for 75 minutes. The place them in an ice bath for 30 minutes to cool and use like normal.

Variations and substitutions

• Replace butter with bacon fat for a bacon hollandaise
• Add shaved black truffle or truffle seasoning instead of the cayenne pepper
• Add 1 teaspoon of Korean chili paste (Gochujang) with the lemon juice
• Add ½ a teaspoon of grated orange peel with the cayenne pepper
• Replace lemon juice with white balsamic vinegar
• Add 1 teaspoon of tomato paste with the lemon juice
• Add 1 teaspoon of horseradish or wasabi with the lemon juice

What to do with leftover egg whites

If you know me at all, you'll know I hate food waste. Any time I have leftover egg whites, I use them to make an egg white omelet, or in one of these recipes:

Step by step instructions to make hollandaise sauce

1. Place your egg yolk, cayenne pepper, salt and lemon juice in a large measuring cup or wide mouth canning jar (make sure your immersion blender will fit inside).

2. In a separate bowl, melt butter. It's ok if there are still a few solid pieces of butter, as long as most of it is melted and it is hot.

3. Slowly add your melted hot butter, just a little at a time with the blender running, blending until all butter has been incorporated and the sauce has thickened (30 seconds to 1 minutes typically).

Serve immediately. Unfortunately, hollandaise doesn't last long, so it's best to serve it right away. 

Expert tips

1. Pour the butter in very slowly while pureeing to allow the sauce to emulsify.
2. Adjust the amount of butter depending on how thick you want your sauce (add more butter for thinner sauce, less for thicker).
3. If the sauce has broken (butter and egg yolks separate), blend it for another 20-30 seconds. You can also add 1-2 tablespoons of hot water to help thicken it. 
4. This recipe uses raw egg yolks which can cause foodborne illnesses. You can pasteurize eggs using the sous vide method by cooking them in a water bath at 135°F for 75 minutes. The place them in an ice bath for 30 minutes to cool and use like normal.
5. You can also make this in a regular blender as long as the blades are down low enough.

How to serve blender hollandaise

Homemade hollandaise sauce isn't just reserved for brunch dishes. While it's great on eggs benedict or this bagel breakfast sandwich, it's also great on these dishes:

• Drizzled on a nice sous vide steak, sous vide salmon (or any sous vide fish), or this chicken in white wine sauce.
• Served drizzled over this sous vide asparagus, oven fried squash, or these air fryer breakfast potatoes.
• Serve it on toast with cured salmon or over these sous vide poached eggs.
• Drizzle it over cooked pasta, sprinkle with cheese and bake until gooey.

Frequently asked questions

More classic sauces recipes

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