No-Cook Hollandaise Sauce
Author: Marla Hingley
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
  • 1 cup unsalted butter
  • 4 egg yolks
  • ¼ tsp mustard powder
  • ¼ tsp salt, to taste
  • 2 Tbsp lemon juice (or more to taste)
  1. Bring the butter to a rolling boil in a sauce pan, but do not let it brown.
  2. Place remaining ingredients into blender and pulse until yolks are smooth.
  3. With machine running, slowly drizzle (a few drops at first) in the melted butter. Continue to add butter in very slowly - too fast and it won't get emulsified. Stop pouring butter in periodically to let machine incorporate, then continue to slowly drizzle in again. Should take about 5 minutes of blending.
The mustard powder aids in the emulsification process, so do not omit it.
Recipe by Gluten Free Club at