Easy Hollandaise Sauce – in less than 60 seconds!

Easy Hollandaise Sauce - in less than 60 seconds!


white plate with toast, poached eggs, and asparagus topped with easy hollandaise sauce
Oh Yum!

This is the same great recipe, it was just time to give it a facelift.

This Easy Hollandaise Sauce – in less than 60 seconds! is unbelievably quick and easy to make. You’ll be putting up eggs benedict in a flash. The sauce is emulsified with a stick blender in a jar and is foolproof.

easy hollandaise sauce ingredients on a marble bench
just 4 simple ingredients

the trick

The trick for making this is using a container or jar that the head of the stick blender just fits into. It creates a vortex and combines the fats. Making this hollandaise is a sort of backwards way to making classic hollandaise. Instead of heating your eggs and adding the butter, you add hot butter to cold egg yolk. No more whisking and whisking over hot water. Voila!

hollandaise showing stick blender with hollandaise
ready to use

keeping it warm

You can make this hollandaise ahead of time and keep it warm in a soup thermos for up to an hour

Watch How To MakeEasy Hollandaise Sauce – in less than 60 seconds!


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Easy Hollandaise Sauce – in less than 60 seconds

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Have you spent time giving your arm a workout making hollandaise the long way? We would love to hear from you in the comments below.


Easy Hollandaise Sauce - in less than 60 seconds!
Yield: about a cup

Easy Hollandaise Sauce

Prep Time: 5 minutes
Total Time: 5 minutes

Hollandaise sauce made this way is a no brainer. Made in a minute you'll be cranking up the brunch invitations in no time.


  • 1 large egg yolk
  • 115 g unsalted butter  (4 ounces)
  • 2 teaspoons lemon juice
  • 1 teaspoon water
  • pinch of salt


  • gently melt butter in a small saucepan
  • combine yolk, lemon juice, water and salt in the bottom of a jar that barely fits the head of the stick blender - see notes
  • heat butter to just boiling
  • transfer butter to a small jug
  • put stick into the jar and slowly drizzle the butter in with the motor running
  • sauce should be thick and creamy
  • use straight away or keep warm till ready to use for up to an hour
  • serve and enjoy!
  • notes:
  •  hollandaise can't be reheated
  •  this method doesn't work using a bowl
  • if you want a slightly thinner hollandaise just a add a tablespoon or so of hot water and mix in


  • if you like hollandaise extra lemony add some finely grated lemon zest
  • use a jar that the stick blender fits into snugly

Nutrition Information



Serving Size


Amount Per Serving Calories 159Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 103mgSodium 38mgCarbohydrates 0gFiber 0gSugar 0gProtein 2g

Nutritional information provided here is only intended as a guide.

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  1. Carol Curtis says:

    What a great find! I have made this now several times and it makes the world of difference to eggs, asparagus and just about anything. Thanks girls it’s definitely a winner.

    1. Recipe Winners says:

      Hi Carol, it is definitely a winner, super quick and easy. Glad you like it. Regards, Jo and Jen

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