Easy Hollandaise Sauce

Hollandaise Sauce is the perfect accompaniment to asparagus or Eggs Benedict is easy and quick to make with an immersion blender!

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Hollandaise Sauce

Hollandaise Sauce

Hi! Natasha here from Salt & Lavender. Everyone knows of hollandaise sauce, but have you ever tried making it at home? I admit it can be kinda tricky to do it the traditional way (using a double boiler and a lot of elbow grease), so I wanted to help you perfect a more simple method using a stick/immersion blender. Basically, you slowly pour the butter in as the blender’s motor is running, and that plus the egg yolk creates an emulsion. It’s very similar to preparing homemade mayo! Pretty magical, really. And fairly foolproof.

The idea to use my immersion blender came to me when I had too small of a quantity to make this recipe in my Vitamix. With a little bit of experimenting, I was able to get the sauce a nice, thick consistency. Feel free to adjust the lemon juice, salt, and pepper quantities at the end to achieve the perfect flavor for your taste buds!

Oh, if you’re wondering what the difference between hollandaise sauce and béarnaise sauce is, béarnaise sauce is nearly identical, but it’s typically dressed up with some shallots and tarragon to give it a different flavor.

Hollandaise sauce over asparagus

How to make Hollandaise sauce

  1. Melt the butter;
  2. Separate the egg yolks from the whites;
  3. Add yolks, lemon juice, cayenne pepper, and salt & pepper to a blending cup/container;
  4. Slowly stream in the melted butter while blending with the immersion blender.

Hollandaise in a blender

Can I make hollandaise with a regular blender?

I first tried making this recipe in my Vitamix blender, and it can be done but needs some tweaks. If you do have a large blender like a Vitamix, I recommend doubling the recipe. There simply wasn’t enough in the blender for it to reach the blades the first time I attempted this. It would work in a smaller blender. Just drizzle the butter in the same way with the motor running.

How to separate eggs easily

Place two small bowls in front of you – one for the yolks and one for the whites. Crack the egg carefully and transfer the yolk between the two sides of the eggshell until the whites are separated out. If the yolk falls into the bowl with the whites, simply use the half shell to pick it up and put it in the correct bowl.

You can reserve the egg whites for other purposes (like an omelette!).

How to reheat hollandaise sauce

Gently reheat it in the microwave in short intervals (like 10-15 seconds) and stir in between.

Hollandaise sauce recipe notes & tips:

  • All hollandaise sauce recipes contain a similar ratio of ingredients, but I found that using large eggs that are room temperature makes for a better result.
  • Be careful that the butter isn’t boiling – that will scramble the eggs. I like to melt the butter first and let it sit a bit while I do the other prep. You want it to be hot but not scalding.
  • Sauce too thick? Add more lemon juice or a little water.
  • If you’re worried about eating raw egg yolks, buy pasteurized eggs.

Hollandaise sauce over asparagus

Other homemade sauces/dressings you’ll love

Easy Hollandaise Sauce

Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Author Natasha Bull
Servings 6


Hollandaise Sauce - the perfect accompaniment to asparagus or Eggs Benedict is easy and quick to make with an immersion blender!

Course Side Dish
Cuisine French
Keyword blender hollandaise sauce, easy hollandaise sauce


  • 3 large egg yolks
  • 1 teaspoon lemon juice
  • 1/2 cup butter (1 stick)
  • 1/4 teaspoon salt
  • Pinch cayenne pepper


  1. Melt the butter. I do this in a measuring cup in the microwave. You can also do it in a small saucepan.

  2. Separate the egg yolks and add them to a container that just fits the head of the immersion blender (use the blending cup your immersion blender may have come with or a mason jar).

  3. Add the lemon juice, salt, and cayenne pepper to the container. Position the immersion blender in the container.

  4. Slowly stream in the butter while constantly blending. Make sure to gently move the blender up/down/around to ensure even blending. This should take around 30 seconds - 1 minute.

  5. Give it a quick taste and add more salt/pepper/lemon if necessary. Serve the sauce warm.

Recipe Notes

  • Makes about 1 cup (feeds approximately 6 people but will depend on how much people eat).
  • If you're worried about eating raw egg yolks, buy pasteurized eggs. The hot butter will cook the eggs a bit (but we don't want it too hot or they will scramble). 
  • Please see blog post for more tips/tricks on how to successfully make this sauce!

Nutrition Facts

Serves: 6

Calories163kcal (8%)Carbohydrates1gProtein2g (4%)Fat18g (28%)Saturated Fat11g (55%)Cholesterol133mg (44%)Sodium236mg (10%)Potassium9mgSugar1g (1%)Vitamin A595IU (12%)Vitamin C1mg (1%)Calcium16mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Natasha Bull

Natasha Bull is the blogger behind Salt & Lavender. She loves to share quick, easy, and delicious dinner recipes. When she’s not in the kitchen, Natasha enjoys traveling to warmer climates (she calls Canada home).

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