Easy Immersion Blender Hollandaise Sauce

This simple immersion blender hollandaise sauce is fast, fuss-free, and made right in the blender! All you need is a few minutes and basic ingredients to create a luscious, silky-smooth hollandaise that will dress up so many different dishes. We’re also including recipe variations for different hollandaise flavors!

You’ll be thrilled to know you can make hollandaise sauce that tastes just like the classic recipe, but in half the time and half the effort!

No need for a double boiler, simply pull out your stick blender the next time you’re in need of a quick and easy homemade hollandaise. This immersion blender hollandaise sauce is so much easier than the traditional way and it is ready in minutes. 

It will be your new go-to recipe for the next time you’re preparing poached eggs, a classic eggs Benedict, roasted asparagus, filet mignon or our pan-seared salmon and need the perfect sauce. 

Why This Recipe Works

Homemade hollandaise sauce is often considered time consuming and temperamental. Not this sauce. It is fast, easy, and flawless. 

This immersion blender hollandaise sauce recipe is adapted from Julia Child’s Mastering the Art of French Cooking, Vol. 1. It makes a silky smooth hollandaise sauce in a matter of seconds.

While you can definitely use a regular blender or a  mini food processor,  a handheld immersion blender offers an even more convenient, faster and super easy method! 

Why you’ll love it:

• It is much easier than the traditional methods of preparing a classic hollandaise sauce. 
• This creamy hollandaise recipe is simple to adapt for different flavors. 
•  The silky-smooth sauce is a great complement for a variety of dishes!

Ingredients For Immersion Blender Hollandaise

Creamy hollandaise sauce is made with the most simple ingredients and this version is no different. Here’s a brief overview of the ingredients you will need but make sure to check out the printable recipe card at the bottom of the page. 

• Butter. Unsalted butter creates the base for this luscious and buttery sauce. 
• Egg yolks. They emulsify with the butter to create a rich, flavorful sauce. 
• Fresh lemon juice. ​For a little bit of tang!
• Tabasco sauce. ​This optional ingredient will add a very subtle, spicy kick to the sauce. You can swap out Tabasco with a dash of your favorite hot sauce, too!
• Salt. For a little bit more flavor. 

You can use bottled lemon juice in a pinch, but freshly squeezed juice has a more vibrant flavor. I have also noticed a difference in flavor between different brands of bottled lemon juice. I bought a generic store brand that has a metallic taste. That bottle got tossed in the bin.

How to Make Hollandaise with an Immersion Blender

Here’s a look at the simple steps required for this easy immersion blender sauce!

As we mentioned above, make sure to scroll to the bottom of the page to view the printable recipe card. 

Place the head of the blender wand into the jar and blend briefly. With the blender running, slowly pour the hot butter into the jar and blend until smooth.

Flavor Variations

Lemon Garlic Blender Hollandaise Sauce

Add 2 garlic cloves to the blender before you add the butter. Make sure the garlic cloves are finely minced/blended before drizzling in the butter. 

Thai Curry Hollandaise Sauce

Add 1-1/2 teaspoons Thai Yellow Curry Paste (or substitute curry powder) to the blender before you blend in the butter.

Dijon Hollandaise Sauce

Add 1-1/2 tablespoons dijon mustard to the blender before adding the butter. 

Garlic-Herb Hollandaise Sauce

• 1 garlic clove
• 2 teaspoons diced fresh tarragon
• 2 teaspoons diced fresh parsley
• 2 teaspoons diced fresh chives

Add the garlic clove to the blender before adding the butter and blend well. Finish making the hollandaise sauce then stir the fresh herbs in at the end.

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Tips For the Best Results

• Use warm butter. If the butter cools down, warm it back up but don’t get it boiling hot.
  
• Make sure the immersion blender is running when you start to drizzle the warm butter into the jar.
  
• If you don’t have a pint Mason jar, use any 2-cup capacity jar or container that the head of the blender will fit into.
  
• Drizzle the butter very slowly and in a steady stream. 
  
• If the sauce starts to break up, stop pouring the butter and blend for 20 or 30 seconds then start drizzling the butter again. 
  
• If you don’t serve it right away, keep it warm by pouring it in a pitcher and then set that pitcher in hot water.

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