Immersion Blender Hollandaise Sauce | CookOS

Immersion Blender Hollandaise Sauce

Name: Immersion Blender Hollandaise Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 egg yolks; 1 tbsp lemon juice; salt, to taste; 1/8 tsp cayenne pepper; 1/2 cup unsalted butter, melted and hot; 1 bunch asparagus, roasted, for serving

This immersion blender hollandaise bypasses the traditional double boiler, emulsifying egg yolks, lemon juice, and hot butter into a silky, foolproof sauce in minutes. It's the fastest way to achieve restaurant-quality results for eggs Benedict or roasted vegetables.

🌍French 🏷️Hollandaise sauce 🏷️Sauce 🏷️Immersion blender 🏷️Eggs benedict Asparagus

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

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Ingredients

2 egg yolks
1 tbsp lemon juice
salt, to taste
1/8 tsp cayenne pepper
1/2 cup unsalted butter, melted and hot
1 bunch asparagus, roasted, for servingoptional

6 Ingredients

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Instructions

1
Separate two eggs, placing the yolks into a small bowl.
2
To the egg yolks, add lemon juice, salt, and cayenne pepper.
3
Whisk the mixture until just combined.
4
Pour the egg yolk mixture into a wide-mouth mason jar.
5
Place an immersion blender into the jar, making sure it reaches the bottom.
6
Turn the blender on and begin to very slowly stream in the hot melted butter.
7
Continue blending and slowly adding the butter until the sauce thickens and emulsifies.
8
Optionally, gently heat the sauce on the stove for a couple of minutes if needed.
9
Serve immediately over roasted asparagus, eggs Benedict, or your favorite dish.

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Tips & Notes

Pro tips

Use hot melted butter—it emulsifies the egg yolks as you blend. If butter cools, reheat it before adding.
Add butter gradually while blending to prevent the sauce from breaking; rushing this step is the most common mistake.
Keep the finished sauce warm in a thermos or over warm (not hot) water; direct heat or microwaving will cause it to separate.
Start with room-temperature egg yolks for better emulsification and a smoother texture.

Substitutions

Clarified butter → whole butter (sauce will be slightly less rich but still works)
Lemon juice → white wine vinegar or tarragon vinegar (for a different flavor profile)

Storage & make-ahead

Hollandaise is best served fresh. Refrigerate leftovers up to 2 days and reheat gently over warm water, whisking constantly.

Equipment

immersion blender

Common Questions

Why does my hollandaise break or separate?

Hollandaise breaks when butter is added too quickly or the mixture gets too cool. Add butter slowly and ensure it's hot when you start. If it breaks, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce.

Can I make hollandaise ahead of time?

Hollandaise is best served fresh, but you can keep it warm in a thermos for 1–2 hours. For longer storage, refrigerate and gently reheat over warm water, whisking constantly—do not microwave directly.

What if my butter isn't hot enough?

Hot butter is essential for emulsification. If your butter cools before blending, gently reheat it until steaming, then add it slowly to the egg mixture while blending.