Immersion Blender Hollandaise (So Easy!)

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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 in the 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 cook method with these Crispy Hash Browns, Ham and Cheese Pastry or Roasted Asparagus.

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

Jump to:

• Ingredients
• What to do With Leftover Egg Whites
• Step By Step Instructions
• Expert Tips
• Frequently Asked Questions
• Storage and Reheating Options
• More Classic Sauces
• Recipe
• 💬 Comments

What is Hollandaise Sauce?

It's basically just an emulsion of egg yolks (much like mayonnaise) and butter made with a touch of lemon juice. Classic recipes call for whisking it in a double boiler, but I find using a blender (or cooking it sous vide) much easier and less time consuming. 

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 tabasco 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.

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:

• No Bake Chocolate Mousse Pie
• Mini Pavlova
• Almond Meringue Cookies

Step By Step Instructions

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 the 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 butter, just a little at a time, 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. 

How to Serve Hollandaise

Hollandaise 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, this white wine chicken or a piece of poached salmon.
• Served drizzled over this sous vide asparagus, oven fried squash, or these crispy roasted 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.

Variations

- 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

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. Clarified butter will work great in this recipe, but it's not a requirement.
4. 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. 
5. 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.
6. You can also make this in a regular blender as long as the blades are down low enough.

Frequently Asked Questions

Storage and Reheating Options

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 in the microwave on 50% power until warmed and thickened. Use a whisk or blender to re-incorporate it if needed.

More Classic Sauces

• Chimichurri sauce
• Homemade barbecue sauce
• Seafood butter sauce
• Remoulade sauce
• Nuoc cham
• Thai peanut sauce

Did you try this recipe? Rate the recipe and leave a comment below to let me know how it turned out!

Recipe