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.

Hollandaise sauce in a mason jar

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.

making hollandaise sauce in a mason jar with an immersion blender

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.

making hollandaise sauce in a mason jar with an immersion blender

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.

Others make it in a blender, which also works, but then you need to scrape out all the sauce from the blender and you might waste some of the precious hollandaise.

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!

Hollandaise sauce in a mason jar with a spoon

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.

Watch Recipe Video Demo (4:01 mins)

Failproof Whole30 Hollandaise Sauce (Paleo, Keto)

This Failproof Whole30 Hollandaise Sauce Recipe is made in a mason jar with an immersion blender! Comes out perfect every time. Made with ghee so it’s dairy free!
5 from 7 ratings
Prep Time 2 mins
Total Time 2 mins
Course Condiment
Cuisine American
Servings 1 cup
Calories 96

Ingredients
 
 

  • 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

Instructions
 

  • Add your egg yolks and salt to a wide mouth pint size mason jar. Use your immersion blender to blend the egg yolks for 30 seconds.
  • In a measuring cup with a pour spout, combine the melted ghee, water and lemon juice. Stir to combine.
  • 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.

Nutrition

Calories: 96Total Carbs: 0.4gProtein: 1.4gFat: 9.9gFiber: 0gNet Carbs: 0g

Nutrition facts are calculated as a courtesy and not guaranteed.

Author: Natalie Gruendl from www.tasteslovely.com
Keyword ghee, hollandaise, immersion blender, mason jar
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