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Foolproof 1-Minute Immersion Blender Hollandaise Sauce

Name: Foolproof 1-Minute Immersion Blender Hollandaise Sauce
Prep time: 1 min
Cook time: 2 min
Total time: 3 min
Yield: 2 servings
Cuisine: western
Ingredients: Egg Yolk; water; lemon juice; Salt; Unsalted butter

groups2 servingsspeedEasycountertopsPrep: 1 minskilletCook: 2 minsscheduleTotal: 3 minsoutdoor_grillOther

Allergens:warningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

3 Steps Total

Preparation

00:01:31

warningStay safe

Wash your hands thoroughly after handling raw egg yolks to prevent bacterial cross-contamination.

Combine 1 piece egg yolk, 1 tsp water, 1 tsp fresh lemon juice, and 0.25 tsp salt directly into the bottom of a tall blending cup that fits the head of your immersion blender.

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Watch out

The blending cup must be narrow enough to barely fit the immersion blender head, otherwise the small volume of egg yolk will not create a vortex to start the emulsion.

Ingredients:Egg Yolk (1 piece)water (1 tsp)lemon juice (1 tsp)Salt (0.25 tsp)

Tools:immersion blender tall cup

Active Cooking

00:01:38

warningStay safe

Hot melted butter is extremely hot and can cause severe burns; pour steadily into the heatproof glass measuring cup.

Place 115g unsalted butter in a small saucepan over medium heat. Melt the butter until it is completely melted, hot, and vigorously bubbling, registering around 220°F (104°C) with an instant-read thermometer. Pour the melted hot butter immediately into a glass measuring cup.

local_fire_departmentmedium heat, about 60 to 90 seconds

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Watch out

Do not let the butter brown or burn, but make sure it reaches at least 220°F so that its residual heat will properly cook the egg yolks during blending.

Ingredients:Unsalted butter (115 g)

Tools:Small Saucepanheatproof glass measuring cupthermometer

Active Cooking

00:01:49

Insert the head of the hand blender all the way to the bottom of the blending cup containing the egg mixture. Turn the blender on and immediately begin pouring the hot melted butter in a slow, steady, thin stream. As the sauce thickens and emulsifies at the bottom, slowly pull the blender head upward over about 30 seconds until all butter is incorporated and you have a smooth, creamy, hot, pale yellow hollandaise sauce.

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Watch out

Keep the blender head firmly pressed to the bottom until the lower layer starts to emulsify, and pour the butter in a slow stream rather than dumping it all at once, otherwise the emulsion will break into a greasy separated mess.

Ingredients:Egg Yolkwaterlemon juiceSaltUnsalted butter

Tools:immersion blender