Hollandaise Sauce. 15 Minute Version. Recipe

There are different variations of this Hollandaise sauce recipe featured all over the web. I am not claiming any credit for it. I do like more egg yolks in my sauce than other recipes I’ve seen prescribe. I also don’t bother with manual whisking of the emulsion. Nandu Jubani for instance only does it manually. While I don’t disagree with it – when I cook alone spending 10 – 15 minutes on slowly beating the emulsion is a very expensive investment of time. Something else will then suffer or get cold. Hence an immersion blender. Works wonderful for my purposes and no one in my home so far could tell a difference between two versions. I accept that I am not sophisticated enough for this level of taste appreciation and hence I produced similar plebes.



Prep Time: 10
Cook Time: 5
Yields: enough for 6

Tools and Devices

  • A tall container
  • Immersion blender
  • Stove
  • Pot
  • Silicone spatula


  • 6 egg yolks
  • Small clove of garlic
  • Sal and Pepper to taste
  • Unsalted butter 250 grams
  • Few drops of lemon juice


  • Place eggs in the container
  • Add all of the ingredients but butter
  • Give it a good mix with the immersion blender
  • Melt butter on slow fire in a pot with thick bottom. Do not boil it but it has to be hot.
  • While mixing the yolks with the immersion blender slowly add hot butter into the mix.
  • Keep mixing while pouring a thin stream of butter until all in
  • Mix a bit more until the emulsion is homogenous
  • Serve immediately or if you will be using iSi siphon follow below steps:
  • Pour the sauce into the iSi siphon
  • Charge one cartridge. Shake well for 30 secs.
  • Repeat with another cartridge.
  • Give another solid shake before each use and pour moving the nozzle at 90 degrees to the food surface.

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