Hollandaise sauce made the traditional way is tricky and it can turn on you in a heartbeat. If you use this fool proof method you can make a classic hollandaise sauce in less than a minute every time.
Part of our course work in culinary school was on sauces. I got so excited about them, I made a free mini course all about Hollandaise Sauce! (here it is if you want to check it out)
Why this method Kicks Butt!
- First, it’s fast and easy.
- Secondly, it’s the perfect amount for 2 or 3 people. It makes about 1/2 cup which is plenty for a rich decadent sauce like this. Believe me, little goes a long way.
- Lastly, it adds huge flavor! Hollandaise is velvety smooth, tangy with hints of lemon. Add a pinch of cayenne, and it’s got a baby blast of heat.
How to Make 1 Minute Hollandaise
- Melt 1 stick of unsalted butter in a saucepan, bring it up to 220F.
- Whisk together 1 egg yolk, 1 teaspoon fresh lemon juice, 1 teaspoon cold water, 1/4 teaspoon salt and a pinch of cayenne pepper in an immersion blender cup.
- In a small stream, carefully pour the hot butter into the yolk mixture while whisking constantly with the immersion blender.
- Taste and add salt and pepper to your liking.
What do you you do if don’t have a thermometer handy? As soon as the stick of butter has melted and it’s boiling, it’s ready. However, make sure it doesn’t brown.
Microwave method: melt butter in microwave, be sure to stop it every 20 seconds and stir so it doesn’t explode and make a mess. After 1 minute, it should be melted. Nuke it for another 1 minute to make sure it’s piping HOT!
No immersion blender? No problem! You can also use a small blender, mini food processor or electric beaters.
Tools I Use & Find Helpful
Below are affiliate links of some helpful tools I like to use for this recipe. If you shop through these links, I’ll earn a small commission. It’s like a tip for bringing you this content. 😊
For $39.99 this is the one I started with and really liked. Chef Niall and Kristie blessed me with a Mini Pro from Dynamic a couple years ago. I love it so much (and it’s crazy expensive!), I plan to be buried with it.
For a little less ($29.99), I like that this one comes with a milk frother and a whisk, but no convenient cup. I haven’t used this model but I’ve heard good things about it.
This link is to a Lavatool Javelin instant read thermometer and it’s $55. To be completely transparent, I use a Thermoworks Thermapen that sells for $100. I’m not an affiliate for Thermoworks so I can’t link you there.
Can you make Hollandaise Ahead of Time?
Short answer: YES!!! This is method is so fast and easy to do, why do it ahead of time? 2 reasons: 1) unless you’ve made it so many times you are beyond confident, making anything in front of guests can be nerve wracking.
So go ahead, take a deep breath and make it before your peeps come over. That way, if you sauce does break you’ve got time to fix it.
Second reason to make it ahead: 2) If you have leftovers it’s a pure shame to pour it down the drain. If you have some left over, refrigerate it for up to 2 days.
Warm it up by microwaving it for 20 seconds on high, stir, then 10 more seconds. If it curdles or separates, add a teaspoon of cold water and stir. Enjoy!
Why did my Hollandaise break and why is it so runny? And How to Fix a broken Hollandaise Sauce
The 2 main reasons a Hollandaise sauces breaks or is runny is because either 1) the butter was poured in too fast and/or 2) the butter wasn’t hot enough.
If this happens try this:
1) FIRST try adding 1 teaspoon cold water while blending the sauce. Still not thick and luscious?
2) Pour the broken/runny sauce as if it was the hot butter into another egg yolk with 1 teaspoon lemon juice VERY slowly while blitzing in a blender or with an immersion hand blender.
Hollandaise Hack: Lazy Day Hollandaise
I’m going to be honest. There are days I just do not have it in me to boil water let alone melt an entire stick of butter. BUT I still want that tangy lemony sauce WITHOUT any more effort than it takes to pour a bowl of cereal.
On these days, I’ll make Lazy Day Hollandaise. This is simply 1 part Dijon mustard and 1 part sour cream. If there’s no sour cream in the house, real mayo will work in a pinch.
Even though it’s a little thicker than the real deal, it still has that tangy zip that partners perfectly with anything you’d serve with a classic Hollandaise sauce.
What to Serve with Hollandaise
Recently I made a breakfast burrito with eggs, cheese, sausage, avocado, salsa and a generous pour of hollandaise. Wow! Was that delish!!!
This classic hollandaise sauce is perfect for a lazy Sunday morning brunch over eggs Benedict, (here’s my foolproof poached egg method in 5 minutes)
drizzled over steamed broccoli or asparagus,
and I love it over baked salmon.
1 Minute Classic Hollandaise Sauce
This fool proof method makes a rich creamy buttery classic Hollandaise sauce in 1 minute after you melt the butter. Use it on eggs Benedict, salmon, or your favorite veggies!
- 8 tablespoons butter unsalted
- 1 egg yolk
- 1 teaspoon lemon juice fresh
- 1 teaspoon water
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
Melt butter and heat to 220F. If you don't have a thermometer, heat butter until it boils but doesn't brown.
Whisk together yolk, lemon juice, water, salt and cayenne pepper.
In a very slow stream, drizzle the hot butter into the egg mixture while blending on high in a blender or with an immersion blender until desired consistency.
What to do if your hollandaise sauce breaks:
- Whisk in 1 -2 teaspoons of cold water. Or…
- Whisk another egg yolk separately, then whisk in the broken sauce.