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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!
Jump to:
- What is hollandaise sauce?
- Why this immersion blender hollandaise recipe works
- Ingredients
- Variations and substitutions
- What to do with leftover egg whites
- Step by step instructions to make hollandaise sauce
- Expert tips
- How to serve blender hollandaise
- Frequently asked questions
- More classic sauces recipes
- Recipe
- 💬 Comments
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.
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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
- 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).
- 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.
- 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).
Butter quantity can be adjust to desired thickness (add more butter for thinner sauce, less for thicker).
Serve immediately. Unfortunately, hollandaise doesn't last long, so it's best to serve it right away.

Expert tips
- Pour the butter in very slowly while pureeing to allow the sauce to emulsify.
- Adjust the amount of butter depending on how thick you want your sauce (add more butter for thinner sauce, less for thicker).
- 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.
- 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.
- 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
If you add the butter too quickly, it could cause the eggs to curdle (too much heat added at once) which will make your sauce chunky.
If the butter was too cold when added to the hollandaise, it won't thicken because the heat from the butter isn't enough to cook the eggs enough to thicken them. Add 1 tablespoon of very hot water slowly while blending to thicken it.
Hollandaise is best served when it is freshly made as it tends to separate when stored. If you'll be serving it shortly, just keep it warm until you're ready to serve it (i.e. if you made it before you started your eggs benedict).
If you have leftovers, store it in the fridge in a covered container for up to 3 days. Reheat hollandaise sauce in the microwave on 50% power until warmed and thickened. Use a whisk or blender to re-incorporate it if needed.
More classic sauces recipes
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Recipe

Immersion Blender Hollandaise Sauce
Ingredients
- 1 egg yolk
- 2-3 tablespoons melted butter (see notes)
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon sea salt
- ⅛ teaspoon cayenne pepper
Instructions
- Place your egg yolk, cayenne pepper, salt and lemon juice in the blender and blend about 30 seconds.
- Slowly add your melted butter, just a little at a time, blending until all butter has been incorporated and the sauce has thickened (about 30 seconds to 1 minute usually).
- Serve immediately.
Expert Tips:
- Pour the butter in very slowly while pureeing to allow the sauce to emulsify.
- Adjust the amount of butter depending on how thick you want your sauce (add more butter for thinner sauce, less for thicker).
- 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.
- 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.
- You can also make this in a regular blender as long as the blades are down low enough.
Nutrition

Lucy says
Just curious, does the egg yolk not stay raw because of the lack of heat?
Danielle says
The egg yolk is raw in this recipe.
Richard Mork says
Put vinegar in the water, keeps the egg from "scattering" or breaking up.
Danielle says
That's a great tip!!
Judy Mitchell says
Sounds good, can't wait to try!
Danielle says
Thanks Judy! Hope you love it 🙂
Kimby says
Hi there!
This looks incredible, making it for my prosciutto wrapped asparagus, just wondering how long leftovers will last in the fridge?
Thanks!
Danielle says
Hi Kimby! The leftovers should last 3-5 days in the fridge. I hope you love it - that prosciutto wrapped asparagus sounds delish!
Veena Azmanov says
Wow, this recipe really impresses! I like it, it's very fast and easy. I definitely want to try this! Thank you for sharing this wonderful post!
Danielle says
Thanks Veena! I'm all about fast and easy recipes!
Ann says
I looooove eggs Benedict but have yet to try them at home. Who knew the sauce was the easy part? Now I just have to learn how to properly poach an egg...
Danielle says
LOL, I'm with you on the egg. Mine always scatter as soon as they hit the water. Someday I'll get it....
Amy | The Cook Report says
I love hollandaise so anything to make it come together quickly is a winner for me!
Danielle says
Hollandaise is the best. When I made this recipe, I vowed to never make another again, it's just too easy.
Demeter says
Love how easy this is so make! Now there is no excuse why this shouldn't be a part of your brunch spread!!
Danielle says
Right? I'll put this stuff on anything 🙂