Paleo Hollandaise Sauce

Paleo, Keto, Low-Carb, Gluten-Free, Sugar-Free, Minimal Ingredients, Easy

Immerse your eggs, asparagus, salmon, or broccoli with this low-carb and delicious Paleo Hollandaise sauce. Perfect for dressing up any food any time of day!

How to Make Paleo Hollandaise Sauce

There is this restaurant that has the most amazing eggs benedict. After watching last nights ‘Beat Bobby Flay’ egg’s benedict episode, I needed to make this iconic dish into a healthy Paleo version! But first I had to start with the star of the dish.

This recipe is intended to make a smaller portion to avoid having leftovers, but if you have a large family or have more then two guests I highly suggest doubling this recipe.

Hollandaise sauce is typically made with butter, and if you can tolerate dairy, using butter is always my first choice. For this Paleo recipe, I use ghee. I have yet to try coconut oil, but feel free to try making your Hollandaise sauce with it! I’d love to hear how it turns out, so make sure to check back and leave a review in the comment section at the end of this recipe!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your sauce turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Hollandaise Sauce

1. In a blender combine, the egg yolks, lemon juice, Dijon mustard, sea salt, and paprika, blend on high for 30 seconds or until smooth.

2. Leave the blender on high and remove the top center lid. Slowly pour the hot ghee (or butter) into the blender. Continue to blend for 1 minute or until the sauce has thickened.

3. Serve right away.

How to Make Paleo Hollandaise Sauce

How to Store Paleo Hollandaise Sauce

For optimal freshness and taste, Hollandaise sauce is best eaten right away. This recipe is intended to make a smaller portion to avoid having leftovers. If you do have extra Hollandaise sauce on hand, no worries, store the sauce in an airtight container in the refrigerator for no longer than 24 hours. If you are unsure what to do with leftover sauce, try fancying up steamed asparagus, scrambled eggs, broccoli, salmon, or crab cakes.

Essential Equipment for Making Paleo Hollandaise Sauce

Blender – A blender with a center lid opening is most practical for making this recipe. If you have a small ( 1 to 3 cup) food processor, that would also work for this recipe.

How to Make Paleo Hollandaise Sauce

More Paleo Sauces, Dips, & Marinades

Honey Mustard Dressing & Dipping Sauce – Honey and mustard whisked together into a versatile dressing, dipping sauce, or marinade.

Steak Marinade – Fancy up your protein with this savory and soy-free marinade.

Buffalo Hummus – This hummus is made with a low-carb cauliflower base and full of bold buffalo flavor, pair with fresh produce, or your favorite Paleo-approved crackers.

Basic Staples for Making Paleo Hollandaise Sauce

Eggs – Eggs from local pasture-raised chickens are optimal.

Ghee – Ghee is a butter alternative that has been clarified (simmered and strained to remove all water). If you can tolerate dairy butter, feel free to use it. If you can’t tolerate dairy butter and don’t like to taste of ghee, you can use coconut oil as a replacement to both.

Lemon Juice – The juice of the lemon is used to add a little acidity

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How to Make Paleo Hollandaise Sauce
How to Make Paleo Hollandaise Sauce
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Paleo Hollandaise Sauce

Immerse your eggs, asparagus, salmon, or broccoli with this low-carb and delicious Paleo Hollandaise sauce. Perfect for dressing up any food!
Keyword sauce
Prep Time 5 minutes
Servings 2
Calories 259kcal
Author Angela Blanchard

Equipment

  • Blender

Ingredients

  • 2 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon paprika
  • 1/4 cup ghee or butter, melted and hot

Instructions

  • In a blender combine, the egg yolks, lemon juice, Dijon mustard, sea salt, and paprika, blend on high for 30 seconds or until smooth.
  • Leave the blender on high and remove the top center lid. Slowly pour the hot ghee (or butter) into the blender. Continue to blend for 1 minute or until the sauce has thickened.
  • Serve right away.

Nutrition

Calories: 259kcal | Carbohydrates: 1g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 253mg | Sodium: 328mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.

Make eggs Benedict from the comfort of your home! Click the image below for the recipe!