Imagine a rich, luscious hollandaise sauce you can whip up in less time than it takes to toast a slice of bread. This is it! This incredible sauce is a game-changer, perfect for drizzling over poached eggs, pan-seared fish, or roasted asparagus. Unlike traditional hollandaise, there’s no cooking, no whisking, and no risk of it breaking. We simply blend everything together for an instant, foolproof, and utterly delicious sauce. It’s a simple luxury you’ll want to put on everything!
Ingredients
• 1¼ cups / 220 g butter-flavored coconut oil, ghee, or unsalted butter, chilled until hardened
• 6 large egg yolks
• 2 tablespoons lemon juice
• 1 teaspoon finely ground sea salt
• Pinch of cayenne pepper, optional
Instructions
1. Place all the into a high-speed blender or food processor.2. Blend on medium speed for 15 to 25 seconds, or until the sauce is completely smooth and creamy.3. Use immediately, or transfer to an airtight container for storage.
Nutritional Information
• Yield: 1¾ cups / 415 ml
• Prep Time: 2 minutes
• Cook Time: 0 minutes
• Per tablespoon, made with butter-flavored coconut oil
• Calories: 100
• Total Fat: 10.7 g
• Saturated Fat: 8.8 g
• Cholesterol: 45 mg
• Sodium: 68 mg
• Carbohydrates: 0.2 g
• Net Carbs: 0.2 g
• Protein: 0.6 g
Pro Tips
• For the best texture, ensure your fat (coconut oil, ghee, or butter) is chilled in the refrigerator until completely solid before blending.
• This recipe uses raw egg yolks. If you have any concerns, use pasteurized eggs, which can be found at most grocery stores.
• To make ahead, store the sauce in an airtight container in the fridge for up to 5 days. Let it come to room temperature and re-blend for a few seconds until creamy before serving.
• Easily adapt this recipe to your diet. Use butter-flavored coconut oil for a dairy-free version, or use ghee for a coconut-free option. Omit the cayenne for a nightshade-free sauce.
FAQ
Q: Is it safe to eat raw egg yolks in this hollandaise
A: This recipe uses raw egg yolks. If you have any concerns, we highly recommend using pasteurized eggs. They are gently heated to eliminate potential bacteria and can be found at most grocery stores.
Q: Can I make this blender hollandaise ahead of time
A: Yes, this sauce is perfect for making ahead. Store it in an airtight container in the fridge for up to 5 days. When you’re ready to serve, let it come to room temperature and re-blend for a few seconds until it’s creamy again.
Q: How can I make this hollandaise dairy-free
A: To make a delicious dairy-free version, simply use butter-flavored coconut oil instead of butter or ghee. Make sure it is chilled until completely solid before blending for the best texture.
Q: Why doesn’t this hollandaise sauce break
A: Traditional hollandaise can break due to improper heating. This recipe is foolproof because it uses a high-speed blender and chilled, solid fat. The blender instantly emulsifies the ingredients into a stable, creamy sauce without any cooking, eliminating the risk of it separating.
