Immersion Blender Hollandaise
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!
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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.
Yes, I know you can make hollandaise stovetop but I was spoiled by the blender version. So hollandaise became a rare treat.
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.
Yes, it’s really that easy!
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 to 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!
Halibut Seafood Oscar dripping with Hollandaise!
Immersion Blender Hollandaise
Ingredients
- 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
Instructions
- 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
Check out these other recipes using 5 or less ingredients:
- Easy Slow Cooker Lazy Lasagna from Blogghetti
- Easy Stove Top Mac & Cheese from Palatable Pastime
- Five Ingredient Tortillas-18 Different Ways! from Magical Ingredients
- Herbed Mustard Sirloin from That Recipe
- Immersion Blender Hollandaise from Art of Natural Living
- Meatball Sub Casserole from Cheese Curd in Paradise
- Parmesan Crusted Filet from Making Miracles
- Pepper Jack Pimento Cheese from Karen’s Kitchen Stories
- Spiced Pineapple Cream Cheese from Hezzi-D’s Books and Cooks
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So glad I found your recipe! I have made immersion blender mayonnaise for years and love the idea of doing the same for hollandaise. Even better is the fact that I can make an amount consumable for just my husband and I instead of the much larger regular blender recipes. Thank you so 3!
It really is a game changer! Hope you enjoy!
I love my immersion blender and yes, it makes hollandaise a simple sauce to prepare.
Isn’t it great Karen!
What a great way to make hollandaise! It’s so quick and easy!
Gotta love it!
What a great way to make hollandaise sauce! I love that it is time efficient and less messy too! I can’t wait to try it.
A real game changer Ashley!
I am so like you, Inger – I love Hollandaise but just don’t want to fuss with the stovetop. I can’t wait to try this. My immersion blender came with a neat little container which might have been designed with this sauce in mind. (Okay, it was probably for some hipster’s smoothie made of grass, but I can pretend!)
The container sounds perfect David–good luck!
I usually make hollandaise using a regular blender. Haven’t tried it with an immersion one. Need to — this sounds much easier. Thanks!
Even if the regular blender works it is much harder to clean!
Ohhh I never knew this would work on immersion blender! this is a life changer, will definitely make it this way moving forward
It really is!
This is a simple version and thanks for sharing the recipe.
You are most welcome!
I know my husband would be thrilled if I made this! He loves eggs Benedict.
He has good taste Karen!
So easy and delicious! Pulling out the immersion blender!
Go Lisa!
I use this method when I don’t have time to stand at the stove. It’s way easier.
Sure is Tandy!
Hollandaise intimidates me but this recipe seems like it can’t go wrong!
The thickness can vary some but it always emulsifies. Definitely a game changer!
I grew up with an immersion blender from ESGE, now I own a Jamie-Oliver-Edition I use it much more than my Kitchen Aid blender. The attachments from my mother still work on my blender. I do my Hollandaise the same way
Isn’t it nice to be able to do hollandaise easily!