If you want to brighten up your brunch without spending too much time in the kitchen, these quick hollandaise recipes are just what you need. With an immersion blender, you can easily create smooth sauces that pair perfectly with eggs benedict or fresh veggies.
These recipes make it easy to enjoy delicious sauces in no time, adding a touch of elegance to your brunch spread. You’ll find that whipping up hollandaise can be as simple as it is rewarding.
Contents
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Classic Lemon Hollandaise
Ingredients:
- 3 large egg yolks
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 cup unsalted butter
- Pinch of salt
- Pinch of cayenne pepper (optional)
- Lemon zest (for extra flavor, optional)
Instructions:
- Grab your immersion blender and put it directly into a tall, narrow jar or container. Confirm the bottom of the blender is touching the ingredients.
- Add the egg yolks, lemon juice, a pinch of salt, and cayenne pepper (if using) into the container.
- Melt the butter until it’s warm but not boiling.
- Turn on the immersion blender and hold it steady at the bottom of the jar. Blend on high speed until the mixture starts to thicken, about 30 seconds.
- While blending, slowly pour the warm melted butter into the jar, keeping the blender at the bottom. Continue blending until the sauce is smooth and creamy.
- If you want a little extra lemon flavor, stir in some lemon zest. Taste and adjust salt or lemon if needed.
- Serve immediately over eggs benedict, steamed vegetables, or your favorite brunch dish.
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Garlic Butter Hollandaise
Ingredients:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions:
- Grab your immersion blender and add the egg yolks and lemon juice in a tall, narrow container.
- Turn on the blender and blend on high for about 20 seconds until the mixture starts to thicken.
- While the blender is running, slowly pour in the melted butter in a thin, steady stream. Keep blending until the sauce is smooth and creamy.
- Add the minced garlic, salt, and black pepper, then blend for another 10 seconds to incorporate everything.
- If using, stir in chopped parsley for some freshness.
- Serve the garlic butter hollandaise immediately over your favorite brunch dishes.
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Dijon Mustard Hollandaise
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ cup unsalted butter, melted
- Salt to taste
- Freshly ground black pepper to taste
Instructions:
- Crack the egg yolks into a tall, heatproof container suitable for your immersion blender. Add the lemon juice and Dijon mustard.
- Insert the immersion blender and start blending on low speed, keeping it at the bottom of the container until the mixture begins to thicken and turn pale.
- While blending, slowly pour in the melted butter in a thin, steady stream. Continue blending until the sauce is smooth and creamy.
- Season with a pinch of salt and freshly ground black pepper. Give it a quick blend to combine everything.
- Serve immediately over your favorite brunch dishes, like eggs benedict or steamed vegetables.
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Cayenne Spiced Hollandaise
Ingredients:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon cayenne pepper
- Salt to taste
Instructions:
- Grab your immersion blender and place the egg yolks in a tall, narrow container suitable for blending.
- Add the lemon juice and a pinch of salt to the egg yolks.
- Turn on the immersion blender and blend on high speed until the mixture starts to thicken, about 10 seconds.
- Keep the blender running and slowly pour in the melted butter in a thin, steady stream. Continue blending until the sauce is smooth and creamy.
- Once the hollandaise has thickened, sprinkle in the cayenne pepper and blend for another second to combine.
- Taste and add more salt or lemon juice if needed. Serve immediately over your favorite brunch dishes.
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Herb Infused Hollandaise
Ingredients:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- 1 tablespoon chopped fresh herbs (such as tarragon, chives, or parsley)
- Salt, to taste
- White pepper, to taste
Instructions:
- Grab your immersion blender and pour the egg yolks into a tall, narrow container suitable for blending. Add lemon juice and a pinch of salt.
- Turn on the immersion blender and blend the mixture on high until it begins to thicken slightly, about 15 seconds.
- While blending, slowly pour in the melted butter in a thin stream, keeping the blender steady. Continue blending until the sauce is smooth and creamy.
- Turn off the blender and stir in the chopped herbs. Taste, then add more salt or pepper if needed.
- Serve immediately over your favorite brunch dishes, like eggs Benedict or asparagus.
Conclusion
I never expected how quickly these hollandaise recipes come together. A simple immersion blender can turn basic ingredients into something rich and flavorful.
Whether you’re in the mood for lemon, garlic or herbs, these sauces make brunch feel special without the fuss. Sometimes it’s the little surprises like how easy it is to elevate a meal that remind us great flavors can be just a blend away.
