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.
60 seconds is all it takes to make Hollandaise sauce. This immersion method using a stick blender is foolproof.
Making hollandaise sauce is super easy and saves the traditional method of whisking, and whisking, over a double boiler whilst slowly drizzling in the hot butter.
If there’s one sauce that has a reputation for being difficult to make it’s Hollandaise, but not anymore……
At a Glance This Is What You Need To Make Easy Hollandaise Sauce
Hollandaise is made using an upright container and a stick blender. Place your egg yolk, lemon juice, and water into the container and slowly start drizzling in the hot butter moving the stick blender up and down. Voila a minute later you’ve got a rich, creamy luxurious sauce. Too easy! Check out our 30 Second Whole Egg Mayonnaise made the same way.
Secret: The Jar Is Important
The most important thing to making this sauce come together is the jar, or vessel you use. It has to just fit the head of the stick blender neatly. It creates a vortex and combines the fats.
It is equally important that the jar has a flat, not rounded base. Ideally a jar holding about 500 ml ( 16 fluid ounces) is perfect for making this quantity.
It doesn’t require a dash to the shops to buy a special jar, it only requires a container that the stick blender fits snuggly. We’ve used a peanut butter jar and a vegemite jar on occasion so don’t stress about the container.
See how the stick blender fits snuggly in the photo’s below
As butter is the star in this sauce use the best quality, preferably cultured butter, you can afford. Cultured butter is creamy and more buttery in flavour as it contains live bacterial cultures and has fermented for a period of time.
Heating the butter and then pouring slowly onto the egg yolk cooks the egg yolk and by the time you’ve finished adding the butter you’ve got a rich, smooth and creamy sauce.
How To Keep Hollandaise Warm
Hollandaise sauce can be made ahead and kept warm. The best way we know of is to use a small thermos (vacuum) flask. Rinse the flask with boiling water to warm the metal before pouring in the sauce.
Failing that keep the sauce covered and place in a warm spot such an oven that has been preheated to warm then turned off.
Uses For Hollandaise Sauce
Hollandaise is of course the classic sauce used to make Eggs Benedict but don’t let your food adventure stop there. Now that you know how easy it is to make Hollandaise Sauce why not try serving it with
- Steamed, or poached fish such as salmon
- Steamed chicken breast
- Asparagus with Hollandaise are perfect partners
- Pour over fresh steamed vegetables such as broccoli, Brussel sprouts, green beans or fresh artichokes for a simple but oh so yummy side.
- Thin slices of rare roasted beef
- Lobster or fresh crab (if you’re feeling flush)
Can You Reheat Hollandaise Sauce
Hollandaise sauce is notorious for splitting once cold and trying to reheat, but it can be bought back to warm by placing the sauce in a heatproof bowl over barely simmering water and watching it like a hawk, whisking gently till it’s just warm.
Some speak of reheating using a microwave with 50% power in short bursts of 5, or so seconds, and stirring gently in between bursts till just warm. As neither of us uses a microwave we can’t really vouch for this method.
What Can I Add To My Hollandaise sauce
You can add all sorts of flavours into the basic Hollandaise sauce such as:
- Finely grated parmesan, or crumbled blue cheese
- Fresh snipped chives, tarragon or fresh dill
- Add a squirt of sriracha, or your favourite chilli sauce
- Add a dollop of basil pesto, or wasabi
- Smoked paprika hollandaise with crab cakes
- Finely grated lemon, or lime zest for extra tang
- Add a little curry powder
Watch How To Make Easy Hollandaise Sauce
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Troubleshooting The Immersion Blender Hollandaise Sauce
As quick and easy this method is, avoid the following problems:
- Don’t whisk the egg yolk, lemon juice and water before adding the butter. All of the ingredients need to be mixed at the same time.
- Use a container with a flat bottom that the head of the stick blender just fits into. The small space creates a vortex and allows the egg yolk to emulsify with the butter.
- Be sure to lift the stick blender up and down. Hold the stick at the bottom of the container for 2-3 seconds then move the stick up and down as you slowly drizzle the hot butter in.
Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Easy Hollandaise Sauce in the reviews below.
Easy Hollandaise Sauce
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 the stick into the jar and slowly drizzle the butter in with the motor running
- slowly move the stick up and down while mixing
- sauce should be thick and creamy
- use straight away or keep warm till ready to use for up to an hour
- serve and enjoy
- if you like hollandaise extra lemony add some finely grated lemon zest
- use a jar that the stick blender fits into snugly
- this method doesn't work using a bowl
- if you want a slightly thinner hollandaise just add a tablespoon or so of hot water and mix in
Amount Per Serving Calories 238Total Fat 26gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 9gCholesterol 154mgSodium 57mgCarbohydrates 0gFiber 0gSugar 0gProtein 2g
Nutritional information provided here is only intended as a guide.
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.
Hi Carol, it is definitely a winner, super quick and easy. Glad you like it. Regards, Jo and Jen
Love easy recipes; use often; do you know the salad dressing made with egg yolk ,malt vinegar mustard and cream; mum made this all the time,awhile since made ,unsure about cream ,do I beat first or add gradually,would love your feedback,
Hi Marg, after doing a little research on your Mum’s recipe we think the process would be to combine the yolk, vinegar and mustard then add in the cream and beat until you have the desired consistency. Hope this helps. Jo and Jen
Does it matter if it is freshly squeezed lemon juice or bottled lemon juice? very excited to be acquainted with your site!
Hi Steph, fresh lemon juice is preferable. We’ve not used bottled. Regards, Jo and Jen