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Blender Hollandaise Sauce 780 | Umami Girl
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4.74 from 56 votes

Immersion Blender Hollandaise Sauce

Silky, sophisticated hollandaise sauce is notoriously tricky to make. This method is so quick, easy and nearly impossible to screw up that it's almost too good to be true.
Prep Time5 minutes
Total Time5 minutes
Course: Sauces and Condiments
Cuisine: French
Keyword: blender hollandaise, blender hollandaise sauce, hollandaise sauce, immersion blender hollandaise, immersion blender hollandaise sauce
Calories: 231kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 2 large egg yolks
  • 1 tablespoon (15 ml) fresh lemon juice
  • ¼ teaspoon fine sea salt more to taste
  • 10 dashes Tabasco sauce
  • 1 tablespoon (15 ml) very hot water
  • 1 stick 8 tablespoons (112 grams) unsalted butter

Instructions

  • Place egg yolks, lemon juice, salt, Tobasco, and water in a 2-cup glass measuring cup or the tall container that came with your stick blender. In a small pot, heat butter until fully melted and very hot and bubbly. Transfer butter to the 1-cup measuring cup for easy pouring.
  • Place the blender into the 2-cup measuring cup or the tall blender container, touching the bottom, and turn it on. Drizzle in the very hot butter in a slow, steady stream until it's gone. This should take 30 seconds to a minute and leave you with a beautifully emulsified Hollandaise sauce. Taste for salt.
  • Serve over vegetables, fish, chicken, or steak or with Eggs Benedict or Florentine. And hey, maybe use those egg whites for a Pavlova, another great party trick.

Notes

  1. You can find a stick blender and a set of 1-cup and 2-cup glass measuring cups here.
  2. As always, use impeccably fresh eggs and source them carefully to avoid bacteria. 
  3. Method and recipe inspired by quite a few sources over the years, but especially this one.
  4. Since butter is the main ingredient here, choose the best one you can find. I really love Kerrygold, which comes from grass-fed cows and is cultured, giving it fabulous flavor and tang without a hefty price tag. (Believe it or not, this is an unsponsored post.)
  5. Hollandaise likes to be served soon after making. You can keep it warm for an hour or so if necessary.
  6. Conventional wisdom suggests that hollandaise cannot be kept and reheated. I have found this to be untrue for the immersion blender version. Don't go out of your way to make it in advance, but if you have leftovers, store them tightly sealed in the fridge for a day or two, and reheat very gently in the microwave or a double-boiler. The key is to use low heat, quit while you're ahead, and give it a good stir.

Nutrition

Calories: 231kcal | Carbohydrates: 0.6g | Protein: 1.6g | Fat: 25.2g