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.

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 (room temperature)
- 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 😳
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Enjoy x
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Any questions about the recipe? Use the comments section below.
Get the Recipe
Easy Hollandaise Sauce
Ingredients
We don't suggest scaling this recipe down, it makes it very hard to mix.
- 1 stick unsalted butter (note 1)
- 3 egg yolks room temperature
- ¼ teaspoon salt (note 1)
- pinch 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)1 stick unsalted butter
- 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)3 egg yolks4 teaspoon lemon juice¼ teaspoon saltpinch pepper
- 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 😉
Jill T. says
What a fantastic way to do the eggs! It’s hard get everything timed correctly with Eggs Benedict. I’ve made it many times, but putting them in the oven made it so much easier. It gave me time to do the rest. The Hollandaise was great too!! Thank you!!
Rex Roberts says
This worked marvelously for my post Thanksgiving breakfast of Eggs Benedict. Stovetop versions have ALWAYS been a hit or miss disaster, so this approach was easy, but also made a world of sense! I did need to add a bit more lemon to hit the right tart flavor, but the immersion blender and melting the butter in a measuring cup to allow the controlled flow into the egg mixture was great! Pretty sure Julia Child would heartily approve!
Claire | Sprinkles and Sprouts says
Oh I am so happy the method was a hit with you 🙂
it is one I am so proud of as you never see people doing it this way, but it works so well.
Thanks for taking the time to come back and comment.
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
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