Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (2024)

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Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (1)

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

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (2)

Pantry

unsalted butter
egg yolk
lemon juice
salt


Foolproof Hollandaise


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


The Butter


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.

  • Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (3)
  • Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (4)
  • Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (5)
  • Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (6)

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)
Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (7)

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.Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (8)

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 - In Less Than 60 Seconds! - Recipe Winners (9)

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.

Ingredients

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

Instructions

  • 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

Notes

  • 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

Nutrition Information

Yield

4

Serving Size

1

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.

Related Recipes

  • Easy Homemade Tartare Sauce

  • Easy Creamy Mushroom Sauce with Garlic

  • Asparagus with Hollandaise

  • Foolproof Béarnaise Sauce

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (2024)

FAQs

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.

Does more butter make hollandaise thicker? ›

Because of its water content, more whole butter is needed to thicken a hollandaise then just straight clarified butter. Make sure your acid reduction is cool before the egg yolks are added or they may curdle. The fresher your egg yolks, the easier it is for you to make your emulsion.

What is a sister sauce to hollandaise? ›

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar. Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

What to avoid in cooking hollandaise sauce? ›

"But there are a lot of ways things can go wrong. If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

What thickens hollandaise sauce? ›

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

What's the difference between Bernaise sauce and hollandaise sauce? ›

It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France.

What are 3 derivatives of hollandaise sauce? ›

But there are also a number of small sauces that can be made from Hollandaise:
  • Béarnaise Sauce.
  • Dijon Sauce.
  • Foyot Sauce.
  • Choron Sauce.
  • Maltaise Sauce.
Nov 15, 2023

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.

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.

What if I put too much lemon in my hollandaise sauce? ›

What do I do if my hollandaise sauce is too lemony? You can either start again, or try adding another egg yolk and a bit more melted butter.

What is a daughter sauce? ›

A derivative sauce is a sauce that adds ingredients and flavors to a mother sauce. Chefs also refer to derivative sauces as daughter sauces, small sauces, or secondary sauces.

What are the 5 mother sauces of hollandaise sauce? ›

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

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? ›

As for why its diffcult, hollandaise is a sauce with very carefully cooked eggs. If you arent careful with your heat, the sauce will first become lumpy and then seperate entirely as the egg yolks cook. Stirring too much will also have the same effect.

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.

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