Gluten-Free Hollandaise Sauce
Making this naturally gluten-free hollandaise sauce is quick and easy with the help of a blender. This sauce is the perfect condiment for your poached eggs and steamed asparagus!
Prep Time5 minutes mins
Cook Time0 minutes mins
Total Time5 minutes mins
Course: Breakfast, Brunch
Cuisine: French
Servings: 4 servings
Calories: 248kcal
Blender Use a high-speed blender like a Vitamix
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup melted butter or ghee hot
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
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.
- 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.
Calories: 248kcal | Carbohydrates: 1g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 334mg | Potassium: 27mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 930IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.4mg