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Overhead photo of hollandaise sauce in a small bowl.
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5 from 2 votes

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
Cook Time0 minutes
Total Time5 minutes
Course: Breakfast, Brunch
Cuisine: French
Servings: 4 servings
Calories: 248kcal

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
  • 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

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