This simple 2 minute easy hollandaise sauce is delicious and stress free. You can put your whisk away!!! This hollandaise sauce is delicious and using my method it is easy to make at home!
Use it for eggs benedict, as a dip for vegetables or a pour over sauce for steak or chicken. A rich and buttery sauce with the mild tang of lemon juice.
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How to make Easy Hollandaise
My method uses an immersion blender (also known as a stick blender emulsion blender, wand blender, or hand blender) to combine the eggs, lemon and butter.
This means you don't have to spend 10 minutes whisking and you don't have to worry about your hollandaise sauce splitting. YUP! You don't have to worry about it splitting as my method ensure it won't happen.
But why does hollandaise sauce split?
There are a few reasons why sauces split but for hollandaise it is usually one of two:
The melted butter was added too quickly. If the butter is added too quickly, the egg, which is what emulsifies the sauce, cannot do it's job and you find your butter just puddles at the bottom of the bowl.
When we emulsify something we are trying to combine oil and water, if the process doesn't work you find the two layers will seperate. (In traditional methods you can add a small amount of boiling water and this will help to bring the sauce back together)
The hollandaise sauce gets too hot. If the temperature of your sauce gets too high, the eggs start to coagulate, i.e you are starting to make scrambled egg.
Once that happens the eggs cannot work as an emulsifier and your sauce splits. (In traditional methods if this occurs it is almost impossible to rectify. Sometimes plunging the bowl into ice water and whisking like a crazy person can help)
BUT DON'T WORRY!!!
With my method you don't have to worry about either of these!
I use a stick blender, which combines the butter and egg really quickly. Imagine The Flash is whisking the hollandaise. This speed and a slow but constant flow of butter doesn't allow the eggs and butter to seperate.
I ensure the sauce is never above 110ºF, which stops the chance of the egg scrambling. To do this the eggs and lemon are combined with the stick blender. The friction here warms the egg yolks up. Then you add the melted butter straight from the pan/microwave. This has enough heat to thicken the sauce, but not enough to scramble the eggs.
Plus because everything happens so quickly thanks to the stick blender, you get easy hollandaise sauce in 2 minutes! So nothing has time to cool down and therefore doesn't needed heating back up.
What butter to use when making hollandaise sauce
My recipe for easy hollandaise sauce calls for unsalted butter and then adds additional salt. Which seems odd but the salt content of salted butter varies so much. And too much salt in your hollandaise can seriously ruin a meal!
So my preferred method is to use unsalted butter and then salt the sauce.
BUT! On any given day you won't usually find unsalted butter in my house, so if I suddenly get the urge for hollandaise I will use salted butter. It will still work and still be super easy.
Just don't add any additional salt until the hollandaise sauce is finished and you have tasted it.
What are the ingredients in hollandaise sauce?
Hollandaise sauce uses simple ingredients to make something extra special. You can see the ingredients in the photo above.
- eggs
- lemon
- butter
A pinch of cayenne or pepper is usually added but even without that your hollandaise will be amazing! Creamy, thick and lemony. (please use fresh lemons the flavor is so much nicer than the plastic stuff in a bottle)
Will hollandaise keep in the fridge?
The short answer is yes, your hollandaise will keep in the fridge for 2 days. BUT it is very hard to reheat hollandaise.
I have had success by placing the jug into a bowl of boiling water and then after a couple of minute using the immersion blender to re-blend the sauce and distribute the heat.
But it doesn't always work perfectly.
Try spreading cold hollandaise on toast and topping with a poached egg. It isn't quite egg benedict but it is good!
What can hollandaise sauce be used on?
- The classic Eggs Benedict or Eggs Florentine.
- Dip your favourite steamed veg into it. Asparagus and roasted broccoli work very 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 swordfish and fries. (unlike Gordon Ramsey I like swordfish and hollandaise)
- Pour over a baked potato instead of the usual melted butter.
- Leftover hollandaise solidifies. I rather enjoy that spread over hot toast 😳
Enjoy x
Get the Recipe
RECIPE - Easy Hollandaise Sauce
Ingredients
We don't suggest scaling this recipe down, it makes it very hard to mix.
- 1 stick unsalted butter (see note 1)
- 3 egg yolks
- ¼ teaspoon salt (see note 1)
- Pinch of pepper - cayenne/white/black all work
- 4 teaspoon lemon juice
Instructions
You will need a immersion blender (also called stick blender, wand blender, hand blender) for this recipe.
- Place the butter in a small pan and melt it over a low heat. (Don't allow the butter to brown and turn off the heat as soon as the butter is just melted.) (see note 2)
- Whilst the butter is melting, put the egg yolks, lemon juice, salt (if using) and pepper into a measuring jug that the head of your immersion blender fits into. (see note 3)
- Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.
- Keeping the blender in the jug, and with it running on the slowest setting, very slowly drizzle the hot melted butter over the egg mixture. (see note 4)
- As the sauce combines move the blender up through the sauce. (see note 5)
- Check the sauce, it should be slightly lemony and lightly seasoned.
- You can now add extra lemon, salt and pepper to taste. Add as required and give it a quick blend to combine.
- 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.
Video
Notes
- If using salted butter, omit the salt from the recipe.
- You can melt the butter in a microwave or on the stove top.
- You need to put the eggs in a measuring jug, also called a large volume measuring cup.
- You need to slowly add the butter, otherwise your sauce will be runny.
- As you add the butter lift the stick blender up through the sauce and then move it back down through the sauce.
Nutrition
Nutrition is per serving
Simple 2 Minute Easy Hollandaise Sauce Anecdote
(aka my recipe ramble for those who love the waffle)
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!
Aside from the effort there is the constant worry that the sauce will split and everything will have to be thrown away!
Nope!!! Traditional hollandaise sauce is a non-starter for me, I am just not the arm aching, food throwing away kind of cook. So I have come up with the most perfect easy hollandaise sauce and there isn't a whisk in sight.
I love this method so much, I show everyone!!!!!!
I even made it for some friends whilst a little drunk at the end of a party. Me and a few friends standing around a jug, cheering as the sauce came together and then reaching for bread sticks and lettuce leaves to eat the sauce we had made! I KNOW!!!! Parties at my house are so much fun 😉
LORENA SANCHEZl says
I made it, and it worked...I thought at first that it would be a difficult things, but it was super simple and the taste is perfect
Claire McEwen says
Oh I am so pleased you loved the recipe.
Thank you for taking the time to come back and comment.
Cx
Rhonda Smith says
How much butter is in a stick of butter ??
Claire McEwen says
Hi Rhonda,
A stick of butter is 110g.
If you look on the recipe card you can convert from US Customary to Grams, which should help 🙂
Most of my recipes have this option on them.
Hope that helps
Cx
Natalia says
Oh my goodness! I have never posted a comment before. But this was so tasty and so easy to make, I just had to share. I love eggs Benedict but it is usually expensive in restaurants. I have tried several times to make it at home but have been unsuccessful...until now!!! This was absolutely the best I have ever had and I can’t believe I made it, and it was effortless. Thank you so much for this recipe!!!
Claire McEwen says
Oh Natalia,
Thank you so much for coming back to comment!
I am so happy you can now have eggs Benedict at home...it is one of my favourite treat breakfasts/brunch dishes.
Glad you loved the reipce 🙂
Cx
Toni says
This was my first attempt at hollandaise (although I know it
Can be a challenge). I followed the directions precisely and it came out perfect!!!!
Will be making this again and again.
Claire McEwen says
Oh this makes me so happy!
I am so glad you found my recipe 🙂
Thank you for taking the time to come back and comment.
Happy cooking
Cx
Paul says
can you use an an immersion blender if it has only one speed?
Claire McEwen says
Yes, I use my handheld immersion blender (although mine has two speeds) but if yours has one it should be fine.
The trick is to gently pour the melted butter over the whipped egg yolk.
Hope that helps
Cx
Jessica says
This was my first time making Hollandaise sauce and it came out great! A very nice lemony taste with smooth consistency, just right thickness. I will definitely make it again with asparagus and salmon. And eat the leftovers on hot toast. Thank you!
Chloe Edges says
I am a proficient experienced and confident cook. But I have only about a 20% success rate with hollandaise 🙈 Its the bane of my culinary life! So I just tried your recipe and method - perfect! I feel complete! And a little queasy but then I probably shouldn't have eaten the leftovers with a spoon 😂
Claire McEwen says
Thank you Chloe! Coming from you that means so much 🙂
So happy you enjoyed it (and that I am not the only one to eat the leftovers with a spoon 😉 ... also try leftovers spread on hot toast....game changer!!!!
Cx
LORENA SANCHEZl says
I made it, and it worked...I thought at first that it would be a difficult things, but it was super simple and the taste is perfect
Claire McEwen says
Thank you 🙂
Cx
Julie says
I’m in Australia so what measurement is one stick of butter please
Claire McEwen says
Hi Julie,
On most of my recipes you will find a conversation tab. So above the ingredients you can pick either US Customary or Grams. This will convert all the measurements for you.
For this recipe use 120g of butter 🙂
Hope that helps
Cx
Gunnar Kr. says
One quick question. How much is a stick of butter, a stick is unit that I’m not familiar with. Please clarify
Claire McEwen says
Hi Gunnar,
A stick of butter is 113g/4oz. Although I usually use 120g just to make it easier.
If you look on most of my recipes they should have a toggle button above the ingredient list where you can convert form US Customary to Metric.
Hope that helps
Cx
Linda Pasternak says
I've made this Hollandaise sauce twice now, and it turned out perfectly (and delicious!) both times by closely following the directions! Using a handheld immersion blender is genius! Thank you for this recipe!
Linda
Claire McEwen says
I am so pleased your sauce has turned out perfectly 🙂
I really love this recipe so much, so it is always wonderful to hear that someone else loves it too 🙂
Cx
Kirsten says
Lockdown success! With time to do things I’d always wanted to do, I made hollandaise for the first time ever using this method. Perfect! Foolproof. Thank you
Claire McEwen says
Oh I am so pleased 🙂
I am always saying it is foolproof, so good to hear others think so too!
Glad you enjoyed it!
Cx
Barbara Watson says
Hurrah !! it's a first success for me thanks for your wonderful recipe so easy !I don't own a stick blender so used an electric hand whisk and worked a treat .
Claire McEwen says
Oh I am so pleased 🙂
So good to know you can use an electric hand whisk!!
Thank you
Cx
Ellen says
Great recipe! I’m not much of a cook, but it came out great on the first try. It was a quick and easy recipe with great results. I’ve tried a similar recipe that called for 1 egg yolk and it came out too rich/buttery tasting. This one was perfect. Already looking forward to making it again!
Claire McEwen says
Oh Ellen, what a fabulous comment!
I am so pleased the recipe was a success for you 🙂
Cx
Lori says
Thank you. Just found this and love listening to you
Claire McEwen says
Hehe, thank you. I have several friends who say they love listening to me cook....I think I sound squeaky.
I hope you enjoyed the hollandaise, it is one of my favourite recipes on my site 🙂
Cx
Sally says
I tried Hollandaise for the first time this morning using my immersion blender and your recipe! It was delicious and super easy! Yum, can’t wait to have Eggs Benedict again!
Claire McEwen says
Oh I am so pleased you enjoyed it Sally! The immersion blender makes it so easy doesn't it 🙂
Thank you for coming back to comment. I love Eggs Benedict.
Cx
Melany Fiso says
Love this, it worked perfectly! Thanks for this quick recipe!
Claire McEwen says
Oh I am so pleased you enjoyed it Melany!!
I made a batch on Valentine's Day to go with our asparagus 🙂
Marissa says
I can see the convienience but this didnt work at all for me! 🙁 Didnt scramble but stayed runny and didnt thicken at all. Also felt like once incorportated it was barely hot, nothing like when i make it over the hob. Had to start over and go back to the normal method which then worked perfectly.
Claire McEwen says
Hi Marissa,
Sorry this method didn't work for you. From what you have described it sounds as though your butter wasn't hot enough. It needs to be fully melted and really bubbling before it is slowly added to the eggs. It is the heat from the butter that starts to cook the eggs and thicken the sauce. Without the heat the sauce will end up quite runny.
Also the butter needs to be slowly poured over the eggs so it can cook them and thicken as it is added (see the video for this)
Hope that helps if you decide to use the method again.
Sandy from Dallas says
I'm 70 years old and have always been afraid of making the sauce for eggs Benedict...but not anymore. I gave up my blender a few years ago and love the hand emulsifier so loved to see this recipe use it. So fast and easy and it came out perfect. My husband said it was the best so that was a plus too. Thanks so much for destroying all those fears...I feel free!
Claire McEwen says
Oh Sandy!
Thank you for your comment, it has made my day!!! I am so happy to have helped.
Isn't the hand blender just so handy!
Cx
Ida Hurwitz says
I've always used this method for mayonnaise, and have never had a problem with it splitting. So easy ... who wants to mess with all that slow beating!
Claire McEwen says
I agree Ida, that is how I make my mayonnaise too.
Theresa says
I have thought my whole life I'm just going to have to go out for eggs Benedict when I want them....NOT ANYMORE! YAY!! so easy and tasty! Thank you!!
Claire McEwen says
YEAH 😀
I am so happy you tried the recipe Theresa! No one should go without eggs Benedict!
Thank you for coming back to comment, I love hearing that my recipes helped.
Enjoy your breakfasts for years to come
Cx
Julie says
So in your notes you say you take the butter right from the microwave, but in the instructions the microwave isn’t mentioned at all. And then you say to pour the sauce OVER the butter, but again in the notes talk about the butter being added to fast. ?♀️ I’m assuming you can use the microwave or stove, and that you are actually pouring the butter over the sauce, so I’m going to try it that way, but just wanted to pass along that this was confusing to me in case it is to anyone else.
Claire McEwen says
Hi Julie,
The notes in the recipe say you can use the microwave or the stove top to melt the butter. Both will work, I will update the blurb at the top of the recipe so it mentions the microwave as well as the stove top.
With adding the butter, the instructions say to keep the blender in the jug and pour over butter. So you would need to pour the butter over the egg mixture. I hope that makes it clearer 😀
Mary says
Made this yesterday for breakfast of Florentine Eggs Benedict. Used immersion blender, which made the sauce easy and perfect! Can't wait to use the leftovers today on corned beef hash with eggs.
Claire McEwen says
Oh thank you for coming back to comment Mary 😀
So pleased you loved the method.
Isn't it the easiest Hollandaise Sauce ever!
Enjoy your corn beef hash Cx
Shannon says
I dont have the hand blender, so i used my magic bullet, and i added a bit of garlic powder to the sauce, IT was AMAZING with my eggs benedict!
Claire McEwen says
I am so happy you enjoyed it Shannon, and so good to know it worked with a magic bullet!
Thank you for coming back to comment 😀
Lesley says
Made it this morning, nervously. It was indeed delicious and easy! I used my immersion blender, worked great. Inner Julia Child on fire! Thank you!
Claire McEwen says
Woooo, so happy 😀
Isn't it just the easiest way ever to make hollandaise sauce!!!
Thank you for coming back to comment x
Jennifer says
Thank you for this recipe...Delicious made them with my leftover mash potatoes as the base for Eggs Benny!!!
Claire McEwen says
Oh I do love Eggs Benny!!!!!
Sue says
I used my regular hand mixer and it worked just great! I did a keto version of the egg benidict. I put a layer of broccoli, then hollindaise sauce, two strips of bacon, the poached eggs and another dollop of holindaise sauce. It was amazing!
Claire McEwen says
I am so happy you loved this hollandaise sauce recipe Sue 😀
And your keto version sounds great!!! I bet you didn't even notice the lack of carbs!!!!
MBGizmo says
Why didn’t I think of that. I have always made the traditional way. My daughter told me she uses the blender method and it’s easy. I made for the second time 2 days ago. The method, easy. Washing the blender pieces? Horrible. Getting the 1/2 cup out of the walls, blade, and the inside of the blender lid? Insanely time consuming. This method sounds spot on!!
Claire McEwen says
Thank you. I used the bench top blender method for several years and I completely agree, cleaning it took longer than making the sauce!!! The immersion blender is so much easier to clean 😀
Mary Beth says
Thanks for your feedback.
Denise says
I have never had eggs benny, let alone hallandaise sauce but it looks so good and your recipe looks so easy that I must try it 🙂
Claire McEwen says
It really is such a quick and easy recipe 😀
I hope you love your eggs benny!!!! YUM!
Tori says
How much is 1 stick of butter please ?
Claire McEwen says
Hi Tory, 1 stick of butter is 120g. Hope that helps 😀
Also If you look at my recipes, at the bottom of the ingredients there is US Customary - Metric you can click on each and get the quantities in either US (cups/sticks/oz/lb) or metric (ml/grams) that helps if the ingredients are measured differently to your usual method 😀 😀
Tjet Martin says
Never thought of doing it that way. Thank you for the idea. Making it for one so this is perfect.
Claire McEwen says
Thank you Tjet 😀
Codrut Turcanu says
I'll share this recipe with my mother-in-law -- thanks for sharing it with us!
Claire McEwen says
I hope your MIL approves 😀
Danielle says
This is so funny, I just posted a recipe for hollandaise this morning! I love your recipe, I never thought of using an immersion blender. Hollandaise sauce is so delicious!
Claire McEwen says
Great minds eh!
The immersion blender makes it so easy 😀
April says
Hollandaise sauce is something I have not tried yet. I think I find it kind of intimidating but as I read the ingredients, I have to say, it looks pretty simple to make. I need to get over my fears and make this. It sounds amazing!
Claire McEwen says
I do hope you give it a go as it is is a wonderful sauce and so simple to make.
swathi says
I haven't tried Hollandaise sauce at home. this recipe sounds really easy as it is less than 5 with help of immersion blender. I will try it.
Claire McEwen says
It really is so simple to make at home, I hope you get to give it a go Swathi.
Marisa Franca @ All Our Way says
This is a recipe I'm going to pin and go back to again and again. A great Hollandaise sauce is a great addition to so many dishes. Thank you for posting the tips -- I'm planning on a special breakfast this coming week that will include your sauce.
Claire McEwen says
Oh I do hope you enjoy it Marisa, it is such a fav in our house.
Enjoy your special breakfast x
Pavani says
I’ve never made hollandaise sauce just out of fear of failure. I’m the least patient cook and I know I would ruin it. But your detailed explanation and easier method of making the sauce is tempting me to make this some time soon.
Claire McEwen says
Thank you Pavani, it always looks so time consuming when the chefs do it over a pan of hot water. But I promise my method is so much easier 😀
Veena Azmanov says
I love how simple and easy it is to make. My kids love hollandaise on their eggs benedicts - classic!! Going to try this soon.
Claire McEwen says
I hope your kids love it 😀
Nora says
I’m almost embarrassed to admit that I grew up with hollandaise sauce from a carton - and I always thought it was SO hard to make from scratch! But your method with the stick blender was perfect - thanks for sharing!
Claire McEwen says
It really is so easy, and I promise it tastes so much better than a carton!
Michelle says
I have been searching for a good hollandaise recipe for very long time, all the recipes so far end in disaster. Thank you, I have finally found one that works.
Claire McEwen says
Thank you Michelle, I am so happy you gave it a try. It's a keeper isn't it!
Thank you for coming back to comment 😀
Karyl Henry says
I have such a love/hate relationship with hollandaise. In so many restaurants it's just so thick and heavy, it's overwhelming. But I've also found a couple that were made well, and SO delicious. I'm going to give your homemade version a try, and hope I can recreate the ones I love
Claire McEwen says
Thank you Karyl 😀
Gloria says
WOW...this has got to be the easiest method I have ever seen to making this sauce. I usually skip making this sauce since it is usually labour intensive. Now that I know it can be made like this....I will do it this way from now on.
Claire McEwen says
It really is so simple. I am sure you are going to love it!
Hayley says
I've always been so scared to try and make my own hollandaise sauce. But now I think I will have to give it a try!
Claire McEwen says
I do hope you love this method as much as I do 😀
Amanda says
I love a good hollandaise and yours looks so perfectly creamy! I'll have to try the immersion blender method - it looks so foolproof! There's nothing like hollandaise with poached eggs or asparagus. So, so good.
Claire McEwen says
I promise it is so easy to make, I hope you love it 😀
Sues says
Hollandaise is my favorite sauce in the world! I've had MANY hollandaise fails (and gone through way too much butter in the process!) and my ultimate recipe is similar to this one. Sometimes simple really is the best, right?? Your explanations and tips are super helpful!
Claire McEwen says
Once you get it right it is such a great recipe to have under your belt isn't it.
Glad you found the post helpful 😀
Leslie Haasch says
Ya know... I've made hollandaise sauce a million times, but not once have I put it on something that wasn't eggs benedict. What's wrong with me?!
Claire McEwen says
Hehe, try it with grilled asparagus......so GOOD !!!!
Nicole | Culinary Cool says
My family is big on Hollandaise, but I hate making it the traditional way. I am most def going to have to try this blender method, stat! Bring on the eggs Benedict!!
Claire McEwen says
It is so stressful the traditional way isn't it! I just love this method.
Debbye says
oh, my, I love a good hollandaise sauce and this looks so lemony and fresh, can't wait to try it.
Claire McEwen says
I always think you should really taste the lemon in a hollandaise sauce. I hope you love it.
prasanna hede says
Oh this recipe sounds so good!its just 2mins you said?I never tried making my own but I am loving this recipe.
Claire McEwen says
Yup, just two minutes, it is so quick and delish!
Nicoletta @sugarlovespices says
Love this recipe, will make it for sure for our eggs benny. No more packaged hollandaise sauce for us. Thank you!
Claire McEwen says
Oh I hope you love it. This is miles away from the packet hollandaise 😀
Kat Jeter says
I don't make hollandaise sauce often enough. This looks absolutely amazing. That buttery, creamy sauce would go great with some poached eggs and asparagus tonight!
Claire McEwen says
It is just such a great sauce and I promise so simple. Enjoy 😀
Amy Nash says
I wish you - I haven't tried making hollandaise sauce yet because I have been intimidated and overwhelmed by the effort involved and the dire predictions of the sauce separating. But a 2 minute blender version? Now that I can totally do!
Claire McEwen says
Oh I do hope you give this method a go. It is really simple and so worth cleaning the stick blender for 😉
Anne Murphy says
Interesting! Now, I've made blender Hollandaise sauce for years - don't remember now where I learned how - but I'd not had it work quite right with the stick blender. I thought I needed the jar on the traditional one. So this is in some ways even easier than mine! Cool!
Claire McEwen says
It really does work Anne, as long as your jug/cup measure isn't too wide. You want the head of the stick blender to fit. Then pour the butter at a slowish speed. No need to drip it it, but don't pour it in, in one fast pour. I use this method at least once a fortnight and we love it.
Kiki Johnson says
This is how my husband taught me how to make hollandaise! He learned this at a restaurant he used to work for as a line chef! I love this immersion blender method! A real game-changer for all lovers of eggs benny, like us!
Claire McEwen says
I can well imagine restaurants using this method, it really is that quick.
Eggs Benny.....just the best treat of a breakfast 😀
Veena Azmanov says
I love hollandaise sauce and I love anything that says 5 minutes. Mine sure takes longer than 5 mins. Gotta try this the next time rounds. Such a pretty color. Saving for later.
Claire McEwen says
Thank you Veena, it really is a quick method that just works so well.
Patti @Patty Cake's Pantry says
I love hollandaise sauce. This method is amazingly simple. My mother and I used to make a faux hollandaise sauce that began with a white sauce, but I think this method tastes better. It's more authentic without being difficult.
Claire McEwen says
It is so simple, even with only 1 coffee under my belt I can knock this up in the morning for a treat breakfast of eggs benedict 😀
I hope you give it a go
Ashley @ Big Flavors from a Tiny Kitchen says
Hollandaise is such a luscious sauce! I'm not sure why I tend to save it for special occasions when it can be done so quickly like this. I've done it in a blender before and had much more luck than the stovetop version, but I love the idea to use an immersion blender, too!
Claire McEwen says
I know what you mean, so often we forget that our favourite foods can be enjoyed on a random Tuesday as well as our birthday 😉
I hope you give this method a go.
Pam says
Brilliant! I would have never thought of using an immersion blender for hollandaise sauce, but it makes perfect sense!
Claire McEwen says
It works so well, as long as you don't add the butter all at once.
I never worry about whisking it over a pan of boiling water any more 😀
Lisa L Bynum says
I just love hollandaise sauce! Since this only takes five minutes, I'm more like to make it now!
Claire McEwen says
It really is so quick!
Traci says
Everyone needs a classic go-to recipe for hollandaise. I dare say, I've only made it once or twice in my life. I'll be pinning this recipe for future use. Thanks, Claire!
Claire McEwen says
I agree, it is a skill that you can use for so many dishes.
I hope you try it soon 😀
Annemarie says
I need to try this! My family loves eggs Benedict, but we avoid making it because the Hollandaise is so tricky. This looks much easier!
Claire McEwen says
Oh I am glad!!!
Eggs Benedict is such a classic isn't it. I love being able to recreate it at home 😀
Danielle says
This looks so easy! I really should try to make it myself, as we love eggs florentine.
Claire McEwen says
Yes!!! Eggs florentine is one of my dad's favourite too (but with GF bread!)
It is easy, I love it!!!!
Richa says
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.
Claire McEwen says
It is such a great sauce to master and I love my method as it doesn't give me arm ache 😉
Thank you.
April @ Girl Gone Gourmet says
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.
Claire McEwen says
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!
April @ Girl Gone Gourmet says
Ah! Now that I read it again I see that 🙂 Maybe I'm the only one that calls it an immersion blender?
Claire McEwen says
I think it must be a capsicum/bell pepper kind of thing. I'll remember to use both.
Thank you 😀
Sharyn Parsells says
This is the best recipe for hollandaise I have ever used. I can't believe how easy it was.
Thank you for sharing 😀
Claire McEwen says
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 🙂
Rita says
After its made can it be stored in fridge for day or two?
Claire McEwen says
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.
Debbie Mosley says
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!!
Claire McEwen says
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 says
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 says
Excelent, Excelent. Excelent recipe!!!! I love IT. Beautiful consistency, tastes realy nice. Congratulations for your work!!!
Claire McEwen says
Thank you so much Jorgelina. That has made my day 🙂
Dorothy Dunton says
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! 🙂
Claire McEwen says
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 says
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.
Claire McEwen says
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 says
Hi. Had the sauce with black pudding potato cake, poached egg and wilted spinach. Very nice thank you.
Claire McEwen says
YUM!
I might have to try recreating that! Sounds delish!
Daisy says
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
Claire McEwen says
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 says
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.
Claire McEwen says
Yum!
Glad you found it easy to make 🙂
Joy @ Yesterfood says
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! 🙂
Claire McEwen says
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.