Sun Dried Tomato Hollandaise Sauce

Sun Dried Tomato Hollandaise Sauce- My easy blender hollandaise gets a Tuscan inspired makeover thanks to the addition of sundried tomatoes.

March 16, 2025 by Nicole Collins

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Today, we’re making Sun Dried Tomato Hollandaise Sauce!

You know we love a good brekkie/brunch situation around here. And, you know I love putting new twists on classic dishes. So, it was only a matter of time before we started playing around with the flavor profile of a classic hollandaise sauce. We dipped our toe in the pond last year with our brown butter hollandaise sauce. But today, we’re really going for it.

I’ve shared this many times before, but my basic blender hollandaise is pretty much foolproof if you ask me. Everything gets tossed in the cup that comes along with an immersion blender, we slowly drizzle in some melted butter while blending, and BAM…perfect hollandaise sauce every time. Immersion blenders (sometimes called stick blenders) used to be an expensive piece of equipment. But nowadays, you can get one for $30 or less. I think it’s totally worth the investment.

So to start this recipe, we’ll get 2 egg yolks, some warm water, some lemon juice, and a pinch of salt to the blender cup. Then, we’ll give it all a quick pulse with the blender to start pre-mixing our base ingredients.

Next, we need to prep our butter. We’re going to microwave a stick of butter in a glass measuring cup until it’s nice and foamy but not boiling and bubbling over. Then, we’ll let it sit for a few seconds before we start blending it into our egg yolks. Now, we’re going to add delicious sun dried tomato flavor to our sauce 2 ways: by using some of the oil from the jar and by actually mincing up some tomatoes. Regardless of if you’re using a fresh jar from the pantry or an already opened jar that was in the fridge, we need to add the sun dried tomato oil to the glass with the butter. Temperature does matter here, and if the oil is not hot, the hollandaise will not emulsify. And, we can’t have that!

Once our oil and butter are heated, we’re going to very slowly drizzle it into the blender cup while we have the blender running. If we try to pour the butter in too quickly, it will not have the chance to blend properly which will make our sauce separate. Low and slow is the way to go here. It should take you a good 30-45 seconds to blend all of the butter into the sauce.

After we have a perfectly creamy sauce, we’re going to double down on the sun dried tomato flavor and add in a couple minced tomatoes. Give the blender a couple quick pulses to help the tomatoes become one with the sauce, and we’re ready to serve.

Now of course, I 100% recommend serving this over an eggs benny. I made an Italian style benedict with toasted ciabatta, fresh spinach, and crispy prosciutto. And let me tell you, it was 100/10! I also drizzled this over some potatoes. I even drizzled it on some broccoli. It was all epic and delicious. You have so many options here!

This sauce tastes exactly how you’d expect. It’s rich, creamy, and a little tangy like a traditional hollandaise. But then, you have all that sweet almost herbaceous flavor that comes from the tomatoes shining through proudly. It really is an incredible experience!

If you’ve read this far in the post, I’m going to reward you with a little spoiler alert. You will see this eggs benny again…hopefully this year…in print…IN A BOOK!

*Insert curious eyes here

For now, let me know how you plan to use this hollandaise sauce! I hope you enjoy! Let’s eat!

Sun Dried Tomato Hollandaise Sauce

Serves: 4 Print

Ingredients:

1 stick (8 tbsp) unsalted butter
4 sun dried tomatoes, minced + 1 tbsp oil from the jar
2 egg yolks
1 tsp lemon juice
1 tsp warm water
1/8 tsp salt

Directions:

Place the butter and 1 tbsp sun dried tomato oil in a glass measuring cup, and microwave until the butter is melted and just starts to bubble (about 1 ½ – 2 mins).
In a tall cup that completely fits the base of an immersion blender, add 2 eggs yolks, lemon juice, water, and salt. Turn the blender on high, and blend for about 15 seconds to start to combine the ingredients. With the blender running on high, very slowly drizzle in the melted butter mixture. It should take about 30-45 seconds to drizzle all of the butter in and for the sauce to become thickened and creamy.
Add minced sun dried tomatoes to the cup, and blend again until just combined.
Serve over eggs benedict or roasted veggies, if desired. Enjoy!

Recipe notes:

*This was absolutely delicious over an Italian style eggs benedict. I used lightly toasted focaccia, baby spinach, and crispy prosciutto. 100/10!

*You can actually store leftover hollandaise in the fridge for up to 2-3 days! To reheat it, microwave in 15 second intervals, stirring well until the sauce has loosened back up. It shouldn’t take more than 30 seconds.

*Most immersion blenders (or stick blenders) come with a cup that's the perfect size for blending. Use that to make your sauce if you have it.

*It's very important to drizzle in the butter VERY slowly to make our sauce. If we pour it in too quickly, it won't blend with the sauce properly which will cause it to break and separate.