Foolproof 5-Minute Blender Hollandaise Sauce
I’m Alex, and I want to show you how to make rich, creamy, restaurant-quality hollandaise sauce in just five minutes using an immersion blender. This no-fail method removes the stress from making this classic French sauce, making it perfect for your next Eggs Benedict or asparagus side dish.
- Prep Time: 3 min
- Cook Time: 2 min
- Total Time: 5 min
- Yield: About 3/4 cup 1x
- Category: Sauce
- Method: Blending (Immersion Blender)
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Pinch of salt
- Pinch of cayenne pepper (optional)
- 1/2 cup (1 stick) unsalted butter, melted and hot
Instructions
- Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using) into a tall, narrow container that fits your immersion blender head snugly.
- Melt the butter completely. It needs to be hot, but not actively boiling.
- Place the head of the immersion blender all the way to the bottom of the container, covering the egg yolks.
- Start blending on medium speed. While blending, slowly drizzle the hot melted butter in a thin, steady stream over the top of the egg mixture. Do not lift the blender head until most of the butter is incorporated.
- Once the butter is added, slowly lift the blender head up and down a few times to fully incorporate any remaining butter and create a thick, creamy emulsion. This should take less than one minute of blending time.
- Taste the hollandaise sauce and adjust salt or lemon juice as needed. Serve immediately over your favorite dishes.
Notes
- For the best emulsion, make sure your melted butter is hot when you pour it in.
- If the sauce seems too thick, you can whisk in a teaspoon of warm water to thin it slightly.
- This sauce is best served immediately. If you must hold it, keep it in a thermos or a bowl set over a very low heat source (like a bowl of warm, not hot, water).
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0.1
- Sodium: 65
- Fat: 20
- Saturated Fat: 12.5
- Unsaturated Fat: 7.5
- Trans Fat: 0.5
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 1.5
- Cholesterol: 90