30 Second Hollandaise Sauce Recipe (2024)

“I found this Hollandaise sauce recipe to be a tremendous success, we slathered grilled salmon with it and it was excellent! I have not tried the traditional method of making Hollandaise simply b/c of the effort involved. This and the other 30 second recipes are game changing!~ Jeanette

30 Second Hollandaise Sauce Recipe (1)

30 second Hollandaise sauce is a game changer!

I’m in love with my immersion blender, is there anything it can’t do?. You better get steaming those skinny asparagus or poaching your runny eggs, — this amazing 30 second Hollandaise sauce is going to be ready in no time! And the next time somebody tells you that to make real Hollandaise you have to drizzle clarified butter while you whisk egg yolks until your hand cramps, send them this way, I’ll set ’em straight. You can get the same unbelievably thick creamy result in a mason jar using your stick blender.

30 Second Hollandaise Sauce Recipe (2)

It all started with my 30 Second Mayonnaise. I know the French slave over their Mother Sauces, but I prefer my 30 second versions and I’ll tell you something, I think the immersion blender does a better job in most cases…this blender Hollandaise sauce is super silky and stable.

more 30 second condiment sauces

  • How to Make Vegan Mayonnaise
  • 30 Second Béarnaise Sauce
  • Irish Fish Cakes with 30 Second Tartar Sauce
  • 30-Second Aioli Recipe
  • 30 Second Caesar Salad Dressing Recipe
30 Second Hollandaise Sauce Recipe (3)

How to make 30 second Hollandaise sauce

  1. Put three large egg yolks into a wide mouthed mason jar.
  2. Add a touch of salt, some lemon juice, and a stick of melted butter.
  3. Insert your immersion blender and blend.
  4. That’s it, it takes just a few seconds. It’s fun…and amazing.
30 Second Hollandaise Sauce Recipe (4)

Making blender Hollandaise is similar to making homemade mayonnaise

The difference is in this case you use butter, not oil. The high speed of the blender blades creates an emulsion with the egg yolks serving as stabilizers. It’s the same principle as salad dressing, where if you blend vigorously enough, you’ll create a creamy emulsion with the oil and vinegar that won’t separate.

The sauce is actually quite thick right from the jar. I thinned mine with more fresh lemon juice for spooning over my asparagus.

30 Second Hollandaise Sauce Recipe (5)

Can I make Hollandaise sauce in my regular blender?

Yes, you can, if you have a good high speed blender although you may need to double the recipe to make it work. You can also do this in a small Nutribullet.

Tips for making easy blender Hollandaise sauce:

  • When using an immersion blender, make sure you use the right size jar…the head of the immersion blender should just fit inside. This way the power of the blender is maximized. Don’t try to do this is a very large jar, or a bowl. A wide mouthes mason jar is perfect.
  • If you’re having trouble getting the sauce to thicken for any reason, try adding in one of the egg whites and blend again. It’ll do the trick!
30 Second Hollandaise Sauce Recipe (6)

Once you’ve mastered this easy method, you have to try my Eggs Benedict Quiche, a perfect showcase for hollandaise sauce!

TVFGI recommends: an immersion blender

30 Second Hollandaise Sauce Recipe (7)

I use my immersion blender a lot in my kitchen. I have always used it to blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make homemade mayo and sauces like this hollandaise, it’s become one of my most beloved tools. It’s not expensive, it’s very easy to clean because the top screws right off for rinsing, and it has a solid, heavy feel to it.

30 Second Hollandaise Sauce Recipe (8)

30 Second Hollandaise Sauce

3.41 from 306 votes

This 30 Second Hollandaise Sauce recipe is made with your immersion blender and it's the real deal! Slather it on Eggs Benedict, asparagus, fish, potatoes, fries, even burgers!

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Prep Time:1 minute minute

Total Time:1 minute minute

Servings: 16 servings


  • an immersion blender


  • 3 large egg yolks (reserve one of the whites in case it's needed to thicken a thin sauce)
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • 1/2 cup (or 8 Tbsp) butter


  • Put the egg yolks, salt, and lemon juice in the bottom of a wide mouthed mason jar.

  • Melt the butter in a small saucepan and let cool slightly.

  • Add the melted butter to the mason jar and immediately insert your immersion blender and blend for several seconds until the sauce is thick and creamy. As you are blending gently lift the blender slightly so you get all the liquid emulsified.

  • Taste to adjust the seasonings. You can add more lemon juice or even water to thin the sauce if it is too thick. Note: if your sauce is too thin, try blending in the reserved egg white.



  • The wide mouthed mason jar is the perfect vessel for this. If your immersion blender came with a jar, that will work too. You need a small enough container so that everything emulsifies at once, and you need the wide mouth so the blender can maneuver properly. This will not work as well in a large jar or bowl.
  • You can add a bit of mustard to the jar before blending if you like, or a pinch of cayenne pepper.
  • If you are uncomfortable using raw eggs, use pasteurized eggs, they are available in most large supermarkets these days. Pasteurized eggs have been heated briefly to a temperature that kills any dangerous bacteria but doesn’t ‘cook’ the egg. You can use them just like you would regular eggs.
  • I was able to reheat the Hollandaise sauce gently in the microwave or on the stove top.
  • I found this sauce kept well in the fridge, but use within a few days.

NEW FEATURE! Click here to add your own private notes.

Course: Sauce

Cuisine: French

Author: Sue Moran

Keyword: blender, easy, eggs, French, hollandaise sauce, recipe


Serving: 1 Tbsp · Calories: 62 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 2 g · Cholesterol: 37 mg · Sodium: 141 mg · Potassium: 8 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 302 IU · Vitamin C: 1 mg · Calcium: 7 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

30 Second Hollandaise Sauce Recipe (9)
30 Second Hollandaise Sauce Recipe (2024)


What is a common mistake with hollandaise sauce? ›

The most common mistake people make with Hollandaise is adding melted butter that is too hot, or adding too much too soon. When this happens, the emulsion breaks — it becomes thin and grainy. If your butter is too hot, just stop making the Hollandaise for a minute or two to allow the butter to cool.

What is the basic formula for hollandaise? ›

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

What is the longest time hollandaise sauce should be held? ›

Hollandaise should not be held for more than 1.5 hours; therefore, make only what you intend to serve and never mix and old batch of sauce with a new one.

What is the maximum holding time for hollandaise sauce before it should be served or discarded? ›

Note: for raw egg products held warm (such as hollandaise or béarnaise sauce, or similar), it is recommended that the product is prepared just before service and must only be held for that service period (generally up to 2 hours) then discarded.

What to do with failed hollandaise sauce? ›

Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency.

Why is hollandaise so hard to make? ›

Traditional hollandaise, made by emulsifying melted clarified butter into egg yolks and lemon juice, is notoriously difficult to make. You not only have to take the same care in its construction as you take for oil-in-egg-yolk mayonnaise, but you also have to deal with the fickle nature of hot eggs and butter.

How to make hollandaise sauce Ramsay? ›

Method. First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens.

What ingredient acts as the emulsifier in hollandaise? ›

Preparation and handling. As in other egg emulsion sauces, like mayonnaise and Béarnaise, the egg does not coagulate as in a custard; rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter and lemon juice to form a stable emulsion.

Can you add too much butter to hollandaise sauce? ›

The second cause is either adding too much butter or adding it too quickly. When either of these occur, the sauce will look glossy like icing and pull away from the sides of the bowl, while the butter will float on top of the mixture.

Can you eat out of date hollandaise sauce? ›

Anything that was air-tight sealed in a bottle, jar, or can can be safely eaten for years after the expiration date. The ingredients may lose quality after a long period of time, but it's almost impossible for them to “grow” anthing that could make you sick.

How do you stabilize hollandaise sauce? ›

Often in vinaigrettes, as is the case with hollandaise, you will add an emulsifier. Emulsifier's are substances that are used to stabilize the emulsification process so that the liquids do not separate. Some commonly used emulsifiers in food are egg yolks, protein (like heavy cream), mustards, and soy lecithin.

Can you get food poisoning from hollandaise sauce? ›

Unfortunately, as scrumptious as eggs Benedict can be, Eater reports that hollandaise sauce is particularly notorious for causing food poisoning, as the egg yolks in the sauce are not fully cooked before serving and the sauce isn't kept at a temperature high enough to kill any bacteria.

Why must you make hollandaise sauce as close to service time as possible? ›

Because they contain egg yolks and must be held in the food temperature danger zone, prepare as close to service as possible and never hold for longer than 4 hours before discarding.

Can you eat broken hollandaise sauce? ›

If hollandaise sauce has split (broken), don't worry! You can still save it and make a delicious hollandaise. Get it hot again on the stove (just like you did when you melted the butter). Take a large bowl and add a teaspoon of warm water.

Why does my hollandaise sauce taste like lemon? ›

Hollandaise needs an acid to hold the emulsification of the eggyolks and butter together. Lemon is a good and flavorful source of acid, so yes it should have a slight lemon flavor.

Why is my hollandaise too thick? ›

It must be smooth liquid that can be poured. Nearly like tomato ketchup. If your sauce is too thick, you may want to add a bit more lemon juice or water to thin it out. It's made from butter, egg yolks, lemon juice, and a little bit of salt.

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