Foolproof Immersion Blender Hollandaise Sauce
Making hollandaise is easier than you think. This sauce is ready in 5 minutes with an immersion blender—perfect for Eggs Benny, asparagus, and more!
or read on for step-by-step instructions with photos
What Is Traditional Hollandaise Sauce?
Hollandaise sauce is one of the five classic French mother sauces, alongside:
Tomato
Espagnole
Velouté
Béchamel
Traditionally, it’s made by whisking egg yolks, clarified butter, and either lemon juice or a wine & vinegar reduction over a double boiler (a bowl set over simmering water). The goal is to create a rich, velvety emulsion to spoon over classic dishes like eggs benedict, steak, asparagus, or fish.
It’s easy to see why this sauce has a reputation for being tricky. What is clarified butter? Do you really need a wine reduction? And how do you use a double boiler?
Don’t fret, because you can make perfectly delicious hollandaise sauce in a much simpler and more modern way. As a pro chef who’s served countless brunches, I’ll guide you step by step so you get it right the first time!
What Makes This Recipe Different?
This isn’t your typical hollandaise recipe. It’s designed for ease and convenience without compromising flavor or texture. Here’s how:
Microwaving the butter: Melt it to the perfect temperature and skip the clarifying step. It’s great for small batches or if you’re cooking for one or two.
Immersion blender magic: This recipe uses a hand blender for a foolproof emulsion. The vortex action makes it quick and reliable, much like in my jalapeño aioli recipe. Don’t have an immersion blender? Any blender works—see the substitutions section for details.
No pre-cooking the eggs: Forget the double boiler and no need to temper the yolks. Hot butter cooks the eggs in this small-batch recipe.
Simplified ingredients: Lemon juice and water replace the traditional wine reduction, saving time without losing flavor. But if you prefer variations like a wine reduction or lime instead of lemon, check out the substitutions section.
What to Expect in This Recipe
I’ll guide you through everything you need to master this quick homemade hollandaise sauce, including:
Top tips: How to fix anything that could go wrong like a sauce that’s too thick, too runny, or separating.
Serving suggestions: Creative ways to use this versatile sauce.
Substitutions: Ingredient swaps, flavor twists, and derivative sauces.
Storage: Tips for keeping it fresh in the fridge or freezer and how to reheat it perfectly.
FAQs: Answers to common questions like how to fix a broken hollandaise sauce or how to make it ahead of time.
Ready to get emulsifying? Let’s go!
What you’ll need
Ingredients
2 large egg yolks
1 teaspoon water
1 teaspoon lemon juice
1 stick (½ cup) salted butter (or unsalted butter + 1 pinch of salt)
Equipment
Immersion blender & blending container
Measuring cup with a spout (or something similar for easy pouring)
Microwave
Makes: 2 portions (⅔ cup) Prep: 5 min
How to make it
Step 1
Prep the egg yolks.
Separate the egg yolks from the whites and place them in the blending container of your immersion blender or a 2-cup measuring cup. Add the lemon juice, water, and a pinch of salt if you’re using unsalted butter.
Step 2
Melt butter and heat it up.
Cube the butter and place it in a microwave-safe container, ideally one with a spout like a glass measuring cup for easy pouring.
Microwave on high for 30 seconds, then in 10-second bursts until fully melted and separated into butterfat and foam (be careful as it can foam and spatter in the microwave, so keep the bursts short).
It should be bubbling and hot to the touch—hot enough to hold your finger in for a couple of seconds before it gets uncomfortable, but not so hot that you can’t touch it at all. Test the temperature after each burst.
This step is crucial: the butter must be hot enough to emulsify and cook the yolks but not so hot that it curdles them.
Alternative: Melt the butter in a saucepan over high heat on the stove. Once it’s fully melted, check the temperature with your finger.
Step 3
Blend the sauce.
Place the immersion blender into the blending container, submerging it all the way to the bottom. Start by blending the yolks, then slowly drizzle in the hot butter while blending continuously.
It should take about 1 minute to incorporate all the butter. Once blended, taste the sauce and adjust the seasoning with additional salt or lemon juice.
Check the consistency: the sauce should coat the back of a spoon or spatula, and if you swipe your finger across it, the line should hold (see pic below). If it’s too thick for your liking, thin it out with a little water, 1 teaspoon at a time.
Step 4
Serve.
If you’re not serving the sauce right away, transfer it to a container with a lid and keep it in a warm spot for up to 2 hours.
For Eggs Benedict, I like to transfer the hollandaise to a lidded saucepan and leave it on the stove while I poach eggs and prep everything else. When ready, spoon the sauce over your poached eggs.
If you have leftovers, refrigerate them in an airtight container for up to 3 days. For reheating tips, see the storage instructions below.
My Tips for Perfect Hollandaise the First Time
A lot of things can, unfortunately, go wrong when making hollandaise, but don’t worry, there’s a fix for everything! Here are my top tips to make sure your sauce turns out perfect the first time.
Heat the butter to the right temperature: The butter should be warm, about 130–140°F. This temperature gently cooks the egg yolks, unraveling their proteins and allowing them to thicken just enough to hold the butter, lemon juice, and water together.
If the butter is too cool, the yolks won’t thicken, and the sauce will stay runny.
If the butter is too hot, it can overcook the yolks, causing a lumpy, curdled sauce.
Don’t have a thermometer? A simple test is to dip your finger into the butter. If it’s too hot to touch, let it cool slightly. Once you can safely dip your finger in, you should only be able to keep it there for a couple of seconds before it becomes uncomfortable. If it feels too cool, you’ll need to reheat it.
Pour the butter in slowly: For a smooth and silky Hollandaise sauce, the butter needs to blend evenly with the other ingredients. The egg yolks need to coat the fat particles with water and lemon juice, creating an emulsion.
Adding the butter too quickly can overwhelm the yolks, causing the sauce to split and look oily or clumpy.
Pouring the butter in slowly gives the yolks time to do their job, resulting in a creamy, luxurious sauce.
Water is key: Water plays an essential role in preventing the sauce from splitting. Without enough water to balance the fat, the sauce can become too thick and eventually break.
Adding water helps thin it out and keep it stable.
If the sauce feels overly thick, add a little water to loosen it before it splits.
If it does split, a splash of water or lemon juice can help bring it back together. See FAQs for more tips on fixing a split sauce.
Keep the sauce warm, not hot: To maintain its smooth texture, the sauce should stay warm enough to keep the butter melted but not so hot that the yolks overcook and curdle.
Keep the sauce in a warm spot until serving.
If it cools and starts to solidify, gently reheat on low heat, stirring continuously, to restore its creamy texture
Balance the flavors: The sauce should taste rich yet bright. If it feels too heavy, a little extra lemon juice can help balance it out.
For more flavor, try a pinch of cayenne or Dijon mustard. See substitutions for more ideas.
Serving Suggestions
Vegetables: Drizzle over steamed or roasted asparagus, green beans, Brussels sprouts, cauliflower, or broccoli for an elegant touch.
Steak & seafood: Serve it as is or transform it into Béarnaise sauce (more on that in substitutions), then use it to top steaks, scallops, shrimp, or salmon.
Breakfast: Classic on eggs Benedict, or try it on breakfast poutine or a breakfast hash for a rich, indulgent start to the day.
Soft-boiled eggs: Pair with soft-boiled eggs cooked in an electric kettle for a simple yet satisfying snack.
Potatoes: Spoon over fingerling potatoes or potato wedges to take this humble side dish to the next level.
Sandwich spread: Use cold leftover Hollandaise as a creamy spread, much like aioli or mayonnaise, on an English muffin or sandwich.
Pasta sauce: Mix leftover Hollandaise with a little warm pasta cooking water, then toss with cooked pasta, crispy bacon, and Parmesan over low heat for a carbonara-inspired dish.
Substitutions
Wine reduction: For a classic Hollandaise flavor, simmer equal parts white wine and white wine vinegar with a handful of chopped shallots and a few crushed peppercorns until reduced by half. Strain the reduction and use 2 teaspoons of it in place of the lemon juice and water.
Lemon juice: Other acids can be used, like lime juice for a slightly different citrus flavor or vinegar, such as white wine or apple cider vinegar. Vinegar adds a sharper acidity, so start with half the amount and increase the water to balance it out, adjusting to taste.
Butter: Swap in the same amount of brown butter for a richer, nuttier flavor.
Flavorings: Add a pinch of cayenne or a dash of hot sauce like Tabasco for a hint of heat. Stir in Dijon mustard for sharpness or fresh herbs like chives, tarragon, or dill for a herbal twist.
Equipment: No immersion blender? Use a regular blender or food processor. Follow the same steps, drizzling in the hot butter slowly. If the sauce thickens too much and the vortex stops, add more water to keep things moving.
Derivative sauces:
Béarnaise: Make a wine reduction with the ingredients mentioned above and some fresh tarragon stems. Use your tarragon-flavored reduction in place of the lemon juice and water in the recipe, then finish the sauce with chopped fresh tarragon. It’s perfect with steak or seafood!
Choron: Stir in tomato paste and a little heavy cream to turn Béarnaise into a rich, rosy-colored sauce. Great with grilled chicken or pork.
Foyot: For a deeper, savory flavor, whisk a spoonful of glace de viande (a reduced meat jus) into Béarnaise. It’s a showstopper with roasted or grilled meats.
Grimrod: Infuse your Hollandaise with saffron for a golden glow and subtle floral flavor. Steep a pinch of saffron in warm water, then use a teaspoon of it in place of the regular water in the recipe. This pairs beautifully with fish or chicken.
Maltaise: Swap the lemon juice and water in the recipe with 2 teaspoons of fresh orange juice, then finish the sauce with finely grated orange zest for a bright, citrusy twist. Blood oranges are traditionally used, adding a vibrant color and sweet-tart flavor, perfect with vegetables or duck breast.
Mousseline: Fold 2- 3 tablespoons of whipped heavy cream into the Hollandaise just before serving for a fluffy, luxurious sauce. This lightened-up version is excellent with delicate dishes like steamed fish or asparagus.
Storage
Fridge: Transfer leftover Hollandaise to an airtight container and refrigerate for up to 3 days. The sauce will thicken as it cools but can be brought back to its creamy texture when reheated properly.
To reheat: Hollandaise sauce can be reheated, but you need to be gentle to avoid curdling. Adding a splash of warm water before reheating can help bring it back to the right consistency.
Stovetop: Put the sauce in a small pan over the lowest heat possible. Stir constantly to warm it up slowly.
Microwave: You can reheat Hollandaise in the microwave, but be super careful. Heat it in short 10–15 second bursts and stir after each one. If your microwave has a lower power setting, use it to keep things as gentle as possible.
Double Boiler: The safest option! Place the sauce in a heatproof bowl set over a pot of simmering water. Stir while it warms up slowly and evenly.
Can you freeze? Hollandaise sauce doesn’t freeze well because its delicate emulsion tends to break after thawing.
If you really need to freeze it, use a freezer-safe container and thaw it slowly in the fridge. When reheating, whisk or blend it vigorously to try and bring it back together—but don’t be surprised if the texture isn’t quite the same.
Instead of using it as a sauce, consider adding it to pasta or spreading it on a sandwich to avoid waste.
Dietary Notes: Gluten-free, Vegetarian, Low-carb
FAQs
How to fix broken hollandaise sauce?
A separated sauce usually means the balance between butter, water, and yolks is off, but don’t worry—it’s fixable!
Method 1 - Add a little water: Start by adding a splash of water and gently mix. This often helps bring the sauce back together. If that doesn’t work, move on to method 2.
Method 2 - Start a fresh foundation: In a new blending container, combine one egg yolk with ½ teaspoon each of water and lemon juice. Heat about ¼ cup of butter to the right temperature and use an immersion blender to emulsify the mixture into a new base sauce.
Once the base is ready, slowly add the split sauce while blending. Watch the consistency closely—if it starts getting too thick (which likely caused the split in the first place), thin it with a bit of water as you go. Keep blending until all the split sauce is incorporated and smooth again.
You’ll end up with extra sauce, but it keeps well in the fridge for up to three days. Plus, I’ve got plenty of serving ideas to help you use it up!
How to reheat hollandaise sauce?
Hollandaise sauce can be reheated using one of these three methods, always with low heat to avoid curdling. Adding a splash of warm water before reheating can help bring it back to the right consistency.
Stovetop: Warm it in a small pan over the lowest heat setting, stirring constantly.
Microwave: Use short 10–15 second bursts, stirring after each one. Lower the power level on your microwave if possible to keep things as gentle as possible.
Double Boiler: Place the sauce in a heatproof bowl over simmering water and stir gently until warm.
What is the most common mistake when making hollandaise sauce?
The most common mistake is letting the sauce break or split, which can happen for a few reasons:
Adding the butter too quickly: Pouring the butter in too fast overwhelms the yolks, causing the sauce to separate. Always add it in a slow, steady stream while blending or whisking constantly.
Butter at the wrong temperature: Butter that’s too hot can curdle the yolks, while butter that’s too cool leaves the sauce runny. Aim for warm butter, around 130–140°F.
Not enough water or acid: Water and acid (like lemon juice) stabilize the emulsion. If the sauce feels too thick, add a splash of water or lemon juice to thin it out before adding more butter.
What are the 5 mother sauces?
The five classic French mother sauces are:
Hollandaise: Made with egg yolks, butter, and acid (like lemon or vinegar).
Béchamel: A creamy white sauce made with milk and blonde roux.
Espagnole: A rich brown sauce made with a brown roux, beef stock, and tomato paste.
Velouté: A light sauce made with stock (chicken, fish, or veal) thickened with a white roux.
Tomato sauce: A tomato-based sauce with aromatics and stock.
How to tell when hollandaise is done?
The sauce is ready when it’s thick enough to coat the back of a spoon. Swipe your finger across the spoon—if the line holds without the sauce running, you’ve nailed it!
How can you prevent eggs from scrambling in hollandaise sauce?
Scrambled eggs happen when the yolks overcook, but you can avoid this by following these tips:
Use warm, not hot, butter: Butter that’s around 130–140°F is perfect. If it’s too hot, it can cook the yolks too quickly, leading to curdling.
Blend continuously: The immersion blender method is great because it keeps the sauce moving, reducing the risk of overheating. Constant movement helps evenly incorporate the butter and yolks.
Skip the double boiler: While traditional, the double boiler can be tricky to manage and often overheats the yolks. The immersion blender method is much more foolproof and easier for beginners.
Why do you clarify butter for hollandaise sauce?
Clarified butter removes the milk solids and water, leaving only pure butterfat, which can help create a slightly more stable emulsion and ensure the smoothest texture. However, melted whole butter works just as well for most recipes—it’s a great shortcut for everyday Hollandaise!
Why add vinegar to hollandaise sauce?
Vinegar (or lemon juice) provides acidity, which balances the richness of the butter and helps stabilize the emulsion along with water, making the sauce smooth and velvety.
Can hollandaise sauce be made ahead of time?
Yes, but it’s best served fresh. You can make it up to 2 hours ahead and keep it covered in a warm spot. Leftovers can be refrigerated for up to 3 days and reheated gently by following the methods above.
That’s it, enjoy!
I’ve made this sauce countless times for brunch service, spooning it over thousands (tens of thousands?) of eggs. I’ve also seen all the ways it can go wrong, but once you’ve got the concept down, Hollandaise is surprisingly simple.
This recipe is quick, easy, and beginner-friendly—perfect for whipping up on the fly. I love making it for Eggs Benedict on Christmas morning, it feels so special but is easy enough to pull off even if you had a little too much eggnog the night before.😅
If you’ve never made Hollandaise before, I hope this guide gives you the confidence to try it and make any day feel like a special occasion!
Summary
Quick and Easy Hand Blender Hollandaise Recipe
Whip up this silky Hollandaise sauce in just 5 minutes with a hand blender—perfect for brunch favorites like Eggs Benedict, veggies, and more!
Makes: 2 portions (⅔ cup) Prep: 5 min
Ingredients
2 large egg yolks
1 teaspoon water
1 teaspoon lemon juice
1 stick (½ cup) salted butter (or unsalted butter + 1 pinch of salt)
Instructions
Prep yolks. Separate two egg yolks into your blending container (a measuring cup works great). Add water, lemon juice, and a pinch of salt if using unsalted butter.
Heat butter. Cut butter into cubes and melt in a microwave-safe cup with a spout. Heat for 30 seconds to melt, then in 10-second bursts, until fully foamy and bubbling. The butter should feel hot but not scalding—dip your finger in carefully to test. You should be able to hold your finger in for 1–2 seconds before it feels too hot to keep there. If it’s too cool, keep heating in short bursts; if it’s too hot, let it cool slightly before using.
Blend. Place the immersion blender into the yolk mixture and start blending. Slowly pour the hot butter in a steady stream while blending continuously. The sauce should thicken and come together in about a minute.
Serve. Taste your sauce and adjust with more salt or lemon juice if needed. If it’s too thick, stir in a little water until it’s just right. Serve immediately over your favorite dishes or if you’re not serving it right away, transfer the sauce to a heatproof container with a lid and keep in a warm spot for up to 2 hours.
Top Tips
Heat butter to the right temperature: Warm butter (130–140°F) gently cooks and thickens the yolks. Too hot and it curdles, too cool and the sauce won’t thicken.
Test with your finger: Dip your finger in the melted butter—it should feel hot but not scalding. You should be able to hold it there for 1–2 seconds before it gets uncomfortable.
Pour butter slowly: Add butter in a steady stream while blending. Rushing can overwhelm the yolks and cause the sauce to split.
Add water to adjust: If the sauce gets too thick, mix in a teaspoon of warm water at a time to loosen it up and maintain the silky texture.
Further reading: Check out the full tips, serving suggestions, storage, and FAQs for more!
Don’t forget to let me know how this sauce turns out for you! Leave a comment below or tag me on Instagram @onecreativecook—I’d love to see what you create.
Enjoy!
