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5 from 12 ratings

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!
Prep Time2 mins
Total Time2 mins
Course: Condiment
Cuisine: American
Servings: 1 cup
Calories: 96
Author: Natalie


  • 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


  • 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.


Calories: 96 | Total Carbs: 0.4g | Protein: 1.4g | Fat: 9.9g | Fiber: 0g | Net Carbs: 0g