Simple 2 Minute Hollandaise Sauce

2 minute Hollandaise Sauce. A rich and buttery sauce with the mild tang of lemon juice. Perfect for Eggs Benedict or for serving with vegetables.

Have you ever seen a TV chef make a hollandaise sauce? It is amazing to watch the eggs and butter come together to form a glorious pale yellow sauce. But the effort! Now I don’t mind effort in the kitchen, I will happily spend a few hours cooking a meal, but the effort to make a hollandaise sauce isn’t time, it’s physical effort. And that isn’t something I often embrace 😉 They whisk and whisk and whisk away; their arm muscles get a serious workout. I have tried it and I get arm ache within a minute…yes I am that weak!

Hollandaise Sauce. A rich and buttery sauce with the mild tang of lemon juice. Perfect for Eggs Benedict or for serving with vegetables.

Aside from the effort there is the constant worry that the sauce will split and everything will have to be thrown away! No, traditional hollandaise sauce is a non-starter for me, I am just not the arm aching, food throwing away kind of cook. Enter in Julia Child’s book “Mastering the Art of French Cooking”. In that she makes the most perfect hollandaise sauce and there isn’t a whisk in sight.

Hollandaise Sauce. A rich and buttery sauce with the mild tang of lemon juice. Perfect for Eggs Benedict or for serving with vegetables.

This hollandaise is creamy, thick, has a hint of lemon and is perfect for serving with your poached eggs or your asparagus, or numerous other amazing ways. I have listed a few at the end of the recipe…..straight from the bowl with a spoon isn’t one of the options….but don’t knock it until you have tried it 😳

Hollandaise Sauce. A rich and buttery sauce with the mild tang of lemon juice. Perfect for Eggs Benedict or for serving with vegetables.

As is my way (and most home cooks way) I have adapted the Julia Child’s recipe to suit my tastes and also to suit the dish I am serving it with, more lemon for a salmon dish or more pepper for a meatier fish. As for the pepper content, more often than not I will add a touch of cayenne pepper, but I do like the taste of white pepper in my hollandaise, so add your favourite pepper.

Hollandaise Sauce. A rich and buttery sauce with the mild tang of lemon juice. Perfect for Eggs Benedict or for serving with vegetables.

 The recipe calls for unsalted butter and then adds additional salt. This is my preferred method as the salt content of butter does vary so much. That said, I am not a fan of unsalted butter on my toast, jacket potato etc, so we very rarely have it in the house ready for impromptu hollandaise sauce making. Trust me this sauce is still delicious if you use your preferred brand of salted butter. You will find that the salt content usually matches your tastes. If you do use salted butter, don’t add any extra salt until you have finished and tasted your sauce. Salted butter and extra salt can easily make this sauce inedible.

Hollandaise Sauce. A rich and buttery sauce with the mild tang of lemon juice. Perfect for Eggs Benedict or for serving with vegetables.

So hollandaise without a whisk? That’s right close the drawer you don’t need the whisk today. Here we are using a stick blender to turn these simple ingredients into the most wonderful hollandaise sauce. Julia uses a counter top blender and that works fabulously, but I am yet to replace my blender so when I made this today, I used the stick blender that was in our rental. The results were great, plus you have the added benefit that a stick blender is easier to clean.

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5 from 4 votes
Simple 2 Minute Hollandaise Sauce
2 minute Hollandaise Sauce. A rich and buttery sauce with the mild tang of lemon juice. Perfect for Eggs Benedict or for serving with vegetables.
Course: Sauce
Servings: 6
Calories: 185 kcal
Author: Claire | Sprinkles and Sprouts
  • 120 g unsalted butter (see notes)
  • 3 egg yolks
  • 1/4 tsp salt (see notes)
  • Pinch of pepper - cayenne/white/black all work
  • 1 tbsp lemon juice (AU tbsp = 20ml)
  1. Place the butter in a small pan and melt to over a low heat. Don't allow the butter to brown and turn off the heat as soon as the butter is just melted.
  2. Whilst the butter is melting, put the egg yolks, lemon juice, salt (if using) and pepper into a jug that the head of your blender fits into.
  3. Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.
  4. Keeping the blender in the jug, and with it running on the slowest setting, slowly pour over the hot melted butter.
  5. As the sauce combines move the blender up through the sauce.
  6. Check the sauce, it should be slightly lemony and lightly seasoned.
  7. You can now add extra lemon, salt and pepper to taste. Add as required and give it a quick blend to combine.
  8. This is best served immediately but if that isn't possible place the jug in a bowl of body temperate water for up to an hour.
Recipe Notes

*If using salted butter, omit the salt from the recipe.

Nutrition Facts
Simple 2 Minute Hollandaise Sauce
Amount Per Serving (1.5 tbsp)
Calories 185 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 135mg 45%
Sodium 100mg 4%
Potassium 83mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 0g 0%
Sugars 2g
Protein 2g 4%
Vitamin A 14%
Vitamin C 43%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Ways to use your Hollandaise Sauce.

Wrapped Asparagus with 2 minute hollandaise sauce | Sprinkles and Sprouts


  • Eggs Benedict
  • Dip your favourite steamed veg into it. Asparagus, carrots and green beans work well
  • Use as a sauce for artichoke leaves
  • Serve with boiled waxy potatoes as an alternative to aioli
  • Add an extra dash of lemon juice and pour over salmon
  • Pour over a fresh spinach and smoked salmon salad
  • Add extra pepper and serve with seared tuna and fries
  • Pour over a baked potato instead of the usual melted butter
  • Leftover hollandaise solidifies. I rather enjoy that spread over hot toast 😳

Eggs Atlantic with 2 minute hollandaise sauce | Sprinkles and Sprouts

 Hollandaise Sauce. A rich and buttery sauce with the mild tang of lemon juice. Perfect for Eggs Benedict or for serving with vegetables.


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  1. Reply

    I have never made a hollandaise sauce at home – can you believe it? This looks incredibly easy and I definitely want to try it out ASAP. Love the pictures.

    1. Reply

      It is such a great sauce to master and I love my method as it doesn’t give me arm ache 😉
      Thank you.

  2. Reply

    Ever since I read Anthony Bourdain’s Kitchen Confidential I avoid restaurant hollandaise and only make it at home! I use my immersion blender to make mine – very similar process that you detail here, but no blender to clean up after.

    1. Reply

      Hi April,

      Thank you!!!! I must add that to the recipe, here in Australia we call immersion blenders stick blenders, I must add alternative names to my recipes! Like you say I don’t want people thinking they have to wash up a whole big blender jug!

      1. Reply

        Ah! Now that I read it again I see that 🙂 Maybe I’m the only one that calls it an immersion blender?

        1. Reply

          I think it must be a capsicum/bell pepper kind of thing. I’ll remember to use both.
          Thank you 😀

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    • Sharyn Parsells
    • July 14, 2016

    This is the best recipe for hollandaise I have ever used. I can’t believe how easy it was.
    Thank you for sharing 😀

    1. Reply

      Thank you for your kind comment Sharyn. I am so pleased you enjoyed the recipe. Isn’t it wonderful to not have to spend 10 minutes whisking 🙂

  5. Reply

    After its made can it be stored in fridge for day or two?

    1. Reply

      Hi Rita,

      Leftovers will keep in the fridge for a couple of days. You get a wonderful spreadable sauce that is amazing on toast 😉

      It can be heated up, but it is a bit temperamental and can split. I bring a pan of water to an almost simmer, then remove from the heat and place a bowl of the sauce over the steam. With some whisking you can get the sauce to warm through.

      Hope that helps.

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    • Debbie Mosley
    • April 10, 2016

    Hi Claire….(love your site BTW)…many many years ago in a cookbook called The Cotton Country Collection – put out by the Junior League of Monroe, LA, I had stumbled upon a recipe for Blender Hollandaise which I used successfully many many times. But like a lot of recipes, we move away from or forget them and use other methods of achieving success. I had completely forgotten about that lovely blender Hollondaise till I saw this recipe, and remembered how perfectly is created this silky, satiny sauce that was perfect every time! And SO easy to do too!! Now I’m going to use your recipe (mainly because I can’t find my cotton country cookbook, lol) and make this once more. Thank you for posting it!!

    1. Reply

      Hi Debbie, thank you so much 🙂

      I love that hollandaise is so easy to make using this method. Although my waistline isn’t so impressed 🙂

      Glad to have brought the blender version back into your mind!

      • Linda Ryan
      • June 14, 2016

      Debbie, The Cotton Country Collection is available from Amazon – lovely little recipe book!!
      Thanks for the great recipes Claire – brilliant website and blog. I’m in the UK.

    • Jorgelina
    • April 4, 2016

    Excelent, Excelent. Excelent recipe!!!! I love IT. Beautiful consistency, tastes realy nice. Congratulations for your work!!!

    1. Reply

      Thank you so much Jorgelina. That has made my day 🙂

    • Dorothy Dunton
    • February 5, 2016

    Hi Claire! I really, really love this sauce, but I hate having to stand over it and whisk! This is perfectly simple! I have been making stuffing waffles topped with a poached egg and sauce. It is heaven on a plate! Thank you so much! 🙂

    1. Reply

      Oh Dorothy, thank you so much for this comment.
      I love how simple this sauce is, but when I hear others love it too, it makes my day.

      p.s your breakfast sounds scrumptious!!!!

        • Stephen
        • February 9, 2016

        Hi, I’m giving this a go at the weekend however wondered if you can add whiskey to the sauce? I tried it w while ago and would love to try and replicate. Many thanks.

        1. Reply

          Stephen, I have never tried adding whiskey to it, so can’t say for sure. But I would have thought once it was made and stable adding a little tot shouldn’t curdle it or anything. It might just be a bit runnier than the standard recipe.

          What did they serve the whiskey hollandaise with? I love the sound of it!

            • Stephen
            • February 11, 2016

            Hi. Had the sauce with black pudding potato cake, poached egg and wilted spinach. Very nice thank you.

            1. Reply

              I might have to try recreating that! Sounds delish!

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    • Daisy
    • October 4, 2015

    I saw this on pinterest and I was sceptical. I have made plenty of recipes for hollandaise over the years and have a favourite recipe that always works, but it does take time. I couldn’t believe this would work, even though I really wanted it to.
    So I tried it and I was surprised and impressed. Not only did it work perfectly, the flavour was great, I used plenty of white pepper as that is how we like it and there was just the right amount of lemon.
    I cannot believe how simple it was. I have sent it to everyone I know!
    Thank you for this recipe

    1. Reply

      Daisy you have just made my day. Thank you so much for such a wonderful comment. This is why I have my blog, I love sharing recipes that just make life easier and fill bellies with yummy food.
      I am so so so happy you found the method simple and the flavour spot on.
      And thank you for sharing it with people, I hope they love it too 🙂

    • Michael
    • May 15, 2015

    Just made this sauce to have with Poached Eggs Royale; Eggs Benedict with smoked salmon instead of ham. Absolutely delicious and as easy to make as you describe.

    1. Reply

      Glad you found it easy to make 🙂

  8. Reply

    Claire, the title of this post caught my eye immediately (is it possible?)! I am looking forward to trying your method. Your Hollandaise Sauce is beautiful, as is your photography! 🙂

    1. Reply

      Thank you Joy, I love this method. The key is always the slow addition of the butter whilst the stick blender does the work, but it is still so much faster than whisking over a bain marie.
      And thank you so much for your kind words about my photography, as a fellow blogger I am sure you know how much that means to me.

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