Immersion Blender Hollandaise is a rich flavorful sauce that is essential for dishes like Eggs Benedict and Seafood Oscar. And it’s easy–only 5 ingredients!
Back in the day, I used to make blender hollandaise. But eventually it stopped working. Word on the street was that the position of the blades in my new Vitamix was too high for this.
Some years later I learned to make mayonnaise/aioli using an immersion blender. Hold it, I wondered, isn’t mayo very similar to hollandaise? So I set out to convert the recipe
Step by Step Directions
Immersion Blender Hollandaise is super simple to make. You just put all the ingredients in a jar (see note on jar size below)
then blend with an immersion blender.
Notes and Tips
This recipe is small enough so you may use it all up. If not, you can store leftover hollandaise briefly in the refrigerator and reheat if you do it very carefully. If you re-heat it too fast or get it too hot, the sauce will “break” and separate. When I microwave too re-warm, I go in 2-3 second increments at the end (seriously).
The FDA would want me to mention that this dish has raw eggs and will be safest if you use pasteurized eggs. I read recently you can do this at home and someday I’ll try this!
The fit of the jar is important to the success of this recipe. I look for a jar that is narrow enough that the immersion blender just fits in. I have re-used a glass jar with a lid and wide-mouthed pint canning jars work well too.
Since we only have salted butter around, this is what I use. If you use unsalted you will need to salt to taste.
I have read that the original blender recipe will still work in a Vitamix if you triple it, in which case the blades sit below the top of the ingredients. I haven’t tried this because…, well that’s a lot of hollandaise!
I waited far too long to get an immersion blender and now use it more than my regular blender. It’s more effective for sauces and soups, and even cleanup is easier!
- 1 egg
- 2/3 - 1 T fresh lime or lemon juice (can sub vinegar if needed)
- 1 stick butter, melted but fairly cool
- 1 teaspoon Dijon mustard
- salt to taste only if using unsalted butter
Add the ingredients to your glass jar. Insert your immersion blender and push it down to the bottom of the jar.
Turn on the blender and watch the jar contents. As the mixture begins to emulsify, pull the blender up along the side of the jar. When almost completely mixed, move then blender around the jar to incorporate any remaining melted butter.
Use immediately. Store any leftovers in refrigerator and use up within a couple days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 107mgSodium: 234mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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