Easy Hollandaise Sauce comes together in less than 5 minutes(!!!) making this literally the worlds easiest hollandaise sauce! I learnt how to make this hollandaise sauce when I was just getting into cooking. I have continued to tweak and prefect my method throughout the years. Finally, I have a fool proof way to make the perfect homemade hollandaise sauce every time!
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Hardly ever will you hear the words easy and hollandaise in the same sentence. But, even though I said this hollandaise sauce was easy, it still will take some diligence on your part to make it happen.
The absolute #1 most important step of this recipe is adding the hot butter SLOWLY. To avoid unnecessary chaos, you will want to make sure the butter is in a good container for pouring. You don’t want the butter to be running down the side of a bowl while you’re trying to slowly add it to the sauce. You need to create a constant slow trickle of butter into the bowl while the blender is running. It should take about 3 minutes to add all of the butter. This allows the egg to cook and emulsify into a creamy smooth sauce. If you add the butter too quickly, the sauce will likely break and you will be left with an oily clumpy mess. If this happens, start over, unfortunately there is no magical way to save the sauce at this point.
I get the best results using an immersion blender and a large glass ramekin. To make the hollandaise sauce with an immersion blender, make sure you choose a bowl or cup with a squared bottom. This will make it easier to blend the sauce. Also, make sure your ramekin or bowl is sturdy and on a surface that won’t allow it to slip or move easily. I put my large glass ramekin on a heavy wooden cutting board to keep it still.
For this method, add the egg yolks, lemon juice, cayenne, and salt into a large glass ramekin. Pulse the immersion blender a few times to just break up the egg yolks. Place the immersion blender into the ramekin, and turn it on. Slowly pour in the hot butter, while slowly stirring the immersion blender around the bowl until all of the butter is added. Like I said above, it should take about 3 minutes to add all of the butter. Once all of the butter is added, continue blending while stirring for 20-30 seconds. To ensure all of the oil from the butter is fully combined into the sauce.
Blender with Removable Lid
Alternatively you can use a regular blender with a removable lid. I have tested many blenders throughout my years of cooking. The ones that work the best for making this hollandaise sauce are blenders with a narrow shallow bottom, or use a blender blade that is flat. The reason for this is there are very few ingredients in this recipe, and it only makes about a cup of hollandaise sauce. So the blenders with wider bottoms don’t allow the small initial volume of ingredients to reach the blades.
For this method, add the egg yolks, lemon juice, cayenne, and salt into the blender and pulse once to just break up the ingredients. Keep the lid on the blender but remove the small measuring block from the lid so you have an opening to pour the butter through. Turn the blender on low and very slowly pour the hot butter into the blender. Keep the blender running until all of the butter is added. Once all of the butter is added, continue blending for 20-30 seconds to ensure all of the oil from the butter is fully combined into the sauce.
Keep in mind, because you will be blending the sauce without a lid on the blender, this method will likely create a mess. To prevent the sauce from hitting your ceiling (literally), drape a kitchen towel over the top of your hand while you are pouring the butter into the blender.
If this recipe doesn’t work for you the first time, don’t give up! Please reach out to me and I will try my best to help you through any issues you may be having. Mastering perfect homemade hollandaise sauce is a powerful tool to have in your proverbial “culinary tool belt”. This is an impressive advanced sauce, and I hope this method makes it easy for you!
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- 2 egg yolks
- 2/3 cup Salted Butter, melted and hot
- 1 1/2 Tablespoons Lemon Juice
- Pinch of Salt
- Dash cayenne pepper
Pick your preferred method from above. I get the best results using an immersion blender and a large glass ramekin.
- In a ramekin or blender add egg yolks, lemon juice, salt, and cayenne pepper. Pulse blender once to just break up the egg yolks and slightly combine.
- Melt the butter. The butter needs to be HOT, this is what cooks and emulsifies the egg yolks. Melt butter in a microwave or on the stove just until the butter starts to bubble, make sure the butter doesn’t burn or brown! The butter will need to be put into a container with a good pouring spout. You need to have absolute control over the pouring speed of the butter.
- Immediately after the butter is melted, and hot, turn on the blender on a low speed. Slowly trickle the hot butter into the egg yolk mixture. Once all of the butter is added continue blending for 20-30 seconds. Turn the blender off, the hollandaise sauce should be silky smooth and thick.
- If the sauce has separated, that means the butter was added too quickly and the oil has not combined with the yolks. If this happens discard sauce and start over.
- Serve immediately.
* For this recipe, you will need an immersion blender or a standard countertop blender with a narrow shallow base, or flat blade. (See above)
* Make ahead- If you make this sauce ahead of time. Wrap container with plastic wrap and refrigerate. Refrigerating the sauce will make it stiff and it will need to be carefully reheated. When you are ready to use the sauce, heat in the microwave for 15-30 seconds, checking every 10 seconds, until the sauce is creamy and silky again. Sauce will last in the fridge for 1 day.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g