With only 5 ingredients, this Gluten Free Hollandaise Sauce is the perfect breakfast condiment! Naturally gluten-free, this Dutch sauce is perfect for eggs benedict with Gluten-Free English Muffins.
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Making classic hollandaise is notoriously challenging to make. The sauce can separate if the temperature is too hot or adding the melted butter too quick.
I like to top my Sous Vide Eggs Benedict, Air Fryer Poached Eggs, and steamed asparagus with this savory sauce.
Make sure you stick around and read our step-by-step instructions and chef tips. I will show you how to troubleshoot and fix a broken hollandaise sauce.
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⭐️Why we love this recipe
- Using a blender eliminates the need to stand over a double-boiler whisking constantly.
- This hollandaise sauce is quick and easy to whip up for Sunday brunch or breakfast. Check out my Breakfast and Brunch Recipes for more ideas!
- A delicious sauce that pairs well with steamed asparagus or poached eggs.
📋 Ingredient Notes
Here is a visual list of the key ingredients you'll need to make gluten-free hollandaise sauce.
- Fresh egg yolks are one of the main ingredients needed to make hollandaise sauce. Using pasture-raised or organic eggs is the best choice.
- Using HOT melted butter or ghee is slowly added to the egg mixture and emulsified, creating the hollandaise sauce.
- Lemon juice adds a bright and zesty flavor that balances the richness of the egg yolks and butter.
- A pinch of cayenne pepper or tabasco sauce adds a touch of heat.
📖 Variations
There are many different ways to flavor your hollandaise sauce, here are a few of my favorites.
- Poblano - Add a roasted, peeled, and seeded poblano chili to the blender before adding the melted butter.
- Sun-Dried Tomato - In a blender, blend eggs, yolks, lemon juice, and sun-dried tomatoes until smooth. Next, slowly drizzle in melted butter until the sauce is emulsified.
- Vegan - Vegan butter, almond milk, and Dijon mustard is blended together. Check out this Vegan Hollandaise Recipe for detailed instructions.
🔪 Step-by-Step Instructions
Making gluten-free hollandaise sauce is so easy, here's how to make it:
Step 1: In a blender, combine egg yolks, lemon juice, and cayenne pepper.
Step 2: Blend on high speed for 5-10 seconds until everything is combined.
Step 3: Turn the blender down to a medium-low speed and slowly pour in the HOT butter.
Step 4: Season your hollandaise sauce with salt, and pepper. Serve immediately!
💡Chef Tips
- Make sure the butter is HOT when emulsifying to prevent a broken hollandaise sauce.
- If your hollandaise sauce does separate, blend in a tablespoon of hot water or try adding an extra egg yolk.
- Add butter in a slow, steady stream to emulsify. If you add the melted butter too fast, you will curdle the eggs and separate the sauce.
- For the best results, serve right away. If you can't, hold in a warm part of your kitchen.
💭 FAQ's
Hollandaise sauce is a classic French sauce made from a base of butter, egg yolks, lemon juice, and a pinch of salt.
Homemade hollandaise sauce is naturally gluten-free since the main ingredients don't have gluten. However, some pre-packaged versions of hollandaise sauce may contain gluten-containing ingredients such as wheat flour or modified food starch.
Top your poached eggs, Eggs Benedict, steamed asparagus, or pour over top my Smoked Salmon and Scrambled Eggs.
Yes! Blend egg yolks, lemon juice, and cayenne pepper in a wide-mouthed jar. Slowly pour in the hot butter with the blender running until the sauce is emulsified and creamy.
👨🏻🍳 Storage
Hollandaise sauce is best if served immediately, but you can refrigerate and reheat this sauce.
Refrigeration
You can store hollandaise sauce for 1 day under refrigeration. Transfer the sauce to an airtight container and place it in your fridge.
Reheating
Microwave: Transfer sauce to a microwave-safe bowl and reheat for 10 seconds at a time. Keep doing this until the sauce is warm to the touch.
Stove Top: Put hollandaise into a small saucepan and place over low heat. Add in two Tablespoons of melted butter, whisking to emulsify.
🍽 Related Recipes
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Gluten-Free Hollandaise Sauce
Equipment
- Blender Use a high-speed blender like a Vitamix
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup melted butter or ghee hot
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
Instructions
- Melt the butter in the microwave or stovetop. Make sure your cover a bowl with plastic wrap before you place it inside the microwave to stop the spatter. Make sure the butter is HOT!
- Add the egg yolks, lemon juice, salt, and cayenne pepper into a high-powered blender and blend until combined.
- With the blender running on low speed, slowly pour in the hot butter until the sauce is emulsified.
Notes
- Make sure the butter is HOT when emulsifying to prevent a broken hollandaise sauce.
- If your hollandaise sauce does separate, blend in a tablespoon of hot water or try adding an extra egg yolk.
- Add butter in a slow, steady stream to emulsify. If you add the melted butter too fast, you will curdle the eggs and separate the sauce.
- For the best results, serve right away. If you can't, hold in a warm part of your kitchen.
Nutrition
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mikecleavenger says
This gluten-free hollandaise sauce is so quick and easy to make in the blender. I love topping my steamed asparagus and eggs Benedict with this sauce!