1-Minute Processor Hollandaise Sauce

Prep Time
Cook Time
Ready In

Recipe: #6999

November 21, 2012

"Only one minute to make this! (If you can crack and separate eggs really fast.) Yes, you can make hollandaise with margarine or butter."

Original is 7 servings


  • Serving Size: 1 (25.1 g)
  • Calories 140.2
  • Total Fat - 15.1 g
  • Saturated Fat - 9 g
  • Cholesterol - 113.9 mg
  • Sodium - 121.3 mg
  • Total Carbohydrate - 0.4 g
  • Dietary Fiber - 0 g
  • Sugars - 0.1 g
  • Protein - 1.3 g
  • Calcium - 13.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a food processor or a blender combine the egg yolks, mustard, lemon juice. Cover and blend for about 5-6 seconds.

Step 2

With the processor or blender on high speed pour the hot melted butter or margarine into the egg yolk mixture in a thin stream (the mixture will thicken immediately).


No special items needed.

3 Reviews


I cut this recipe in half and used a hand blender, but followed the ingredients to the recipe. I really loved this, so simple and easy, and fantastic flavour. For such a quick Hollandaise, it really doesn't get much better, I think it beats any Hollandaise really. Served for breaky over an egg on top of corn pancakes, avocado & crispy bacon this sauce really finished it all off.


review by:
(9 Jan 2017)


Enjoyed Eggs Benedict in Saskatoon back in September, my first thought was what a great idea for weekend company breakfasts/brunches, then wondered just how difficult would it be to make a perfect Hollandaise Sauce. This one minute wonder turned out perfectly without doult one great sauce perfect for our tastes. Super easy to prepare has great texure and taste. Thanks to 1 minute Hollandasie Sauce Eggs Bennedict so on for those special company breakfasts and bunches. Thank you!


review by:
(23 Jan 2013)


Pretty good for a quick sauce, I'd use this recipe again, thanks


review by:
(25 Nov 2012)

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