Failproof Whole30 Hollandaise Sauce Recipe – made in a mason jar with an immersion blender! Comes out perfect every time. Made with ghee so it’s dairy free! Paleo, keto, gluten free, grain free, sugar free, clean eating, real food.
Lucious, rich, decadent (healthy!) hollandaise sauce. Is there anything better? I love it on top of eggs of course. Poached eggs, eggs over easy, scrambled eggs. I also love hollandaise sauce on top veggies, salmon, chicken and steak. It makes all foods better.
I’ve come up with a foolproof, failproof way to make hollandaise sauce in a mason jar using an immersion blender. That way it’s made in the jar you’re going to store it in! So easy!
Plus, I use a special ingredient in place of butter to keep this hollandaise sauce lactose free.
In the spring and summer I have an overwhelming amount of fresh eggs I get from my chickens. We have 10 girls, and get about 10 eggs a day. It is amazing.
Our neighbor has a lemon tree, and brings us buckets (yes, buckets) full of lemons. I’ve got all the ingredients for this hollandaise sauce, and make it on the regular.
Ingredients in Whole30 Hollandaise Sauce
Along with the egg yolks and lemon juice, I use grass fed ghee in place of butter to keep the hollandaise sauce whole30 and dairy free!
You still get that amazing butter flavor, but without the lactose that is in the milk fat. Easier to digest and much better for your gut health.
How to Make Hollandaise Sauce with an Immersion Blender
The traditional method to make hollandaise sauce is by whipping it by hand in a bowl with a whisk. It works, but it’s a lot of work.
My favorite method is to make it in a pint mason jar with an immersion blender. Whips it up perfectly, gets the egg yolks light and frothy, plus the hollandaise is already in the container you will store it in!
How Long Does Hollandaise Last?
Hollandaise will last in a mason jar for at least 1 week in the fridge.
To warm, place the hollandaise sauce jar in a water bath to gently bring it back to room temperature. Instructions are in the recipe card.Print
4 large egg yolks
1/3 cup ghee, melted
2 tablespoons water
1 tablespoon lemon juice (or more to taste)
1/2 teaspoon kosher salt (or more to taste)
With your immersion blender running the whole time in your mason jar, slowly pour in the melted ghee mixture. Lift your immersion blender and press it back down every 5 seconds to help the liquid emulsify. Continue until all the melted ghee mixture is added.
Taste for salt and lemon juice, adding more if desired.
Serve the mixture warm on top of poached eggs, vegetables, salmon, chicken or fish.
Will keep for 1 week refrigerated in a mason jar.
To warm from the fridge, microwave 1 cup of water for 3 minutes in a 2 cup measuring cup. Place the mason jar in the warm water to create a water bath. Shake the jar every minute or so, until the mixture is warm.
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