Hollandaise Sauce with Immersion Blender
About this Hollandaise Sauce
This hollandaise sauce is unbelievably simple, velvety, and flavorful. It’s perfect for classic eggs Benedict, vegetables, seafood, crab, or honestly eating straight off a spoon. I served mine over butter-pan-fried homemade bread, smoked salmon, and poached eggs and it was chef’s kiss.
This is a fast, reliable hollandaise recipe that never breaks and requires zero whisking. The immersion blender emulsifies everything instantly, giving you that luxurious, buttery restaurant texture without the stress of a double boiler.
Why You’ll Love It
Foolproof — the immersion blender method rarely splits.
Only a handful of ingredients.
Rich & silky
Ready in under 5 minutes.
Works on EVERYTHING—eggs, veggies, salmon, crab, steak, and potatoes.
Easy to flavor with more lemon, cayenne, or Dijon.
Ingredients You’ll Need
Egg yolks
Lemon juice
Dijon mustard
Melted hot butter (salted or unsalted)
How to Make It
Add the egg yolks, lemon juice, and Dijon to a tall glass container that fits the head of your immersion blender. Place the blender at the very bottom, turn it on, and slowly pour in the hot melted butter in a steady stream until the sauce becomes thick, creamy, and fully emulsified. Taste and adjust seasoning as needed, then serve immediately.
Tips for Success
Butter must be hot, not warm — it creates the emulsification.
Use a tall, narrow container so the blender pulls everything together quickly.
Add more lemon for extra brightness.
If using unsalted butter, season with salt at the end.
If the sauce gets too thick, whisk in a teaspoon of warm water.
Serve warm — hollandaise thickens as it sits.
Frequently Asked Questions
Can I use a regular blender?
Yes, the exact same method works in a traditional blender.
Can I reheat hollandaise?
Very gently. Warm it over low heat or in 5-second microwave bursts, stirring often.
Why did my hollandaise split?
Your butter may have been too cool, or you poured too quickly. Blend again with a teaspoon of warm water to fix it.
Can I make it ahead?
You can make it up to 1 hour ahead and keep it warm in a thermos or warm spot on the stove.
Can I flavor it?
Yes! Add cayenne, more lemon, smoked paprika, or herbs.
What to Serve With
Eggs Benedict
Smoked salmon
Sautéed asparagus
Roasted potatoes
Crab cakes
Pan-seared fish
Steak and eggs
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Hollandaise Recipe
Ingredients (Makes 4 servings)
3 egg yolks
1 tablespoon lemon juice (add more to taste)
1 teaspoon Dijon mustard
1/2 cup salted butter, melted and very warm (not bubbling)
(Optional: pinch of cayenne or white pepper)
Instructions
Use a narrow glass or jar just large enough for the head of your immersion blender. Add the egg yolks, lemon juice, and Dijon. Place the blender all the way at the bottom and turn it on. Slowly pour in the warm melted butter in a thin, steady stream while the blender runs; the sauce will thicken almost instantly. Taste and adjust lemon or salt. Use immediately and pour it over literally everything.
