Hollandaise Sauce

The best things about this sauce are that it is so quick to make, and tastes  totally amazing!! Forgot those powder packets of hollandaise (even if you can find a gluten free brand), one taste and you’ll be hooked – there is no equal to using fresh ingredients.


Bring the butter to a roiling boil – but don’t let it cook long enough to start turning brown. Add remaining ingredients to the blender and pulse until smooth. With the blender running, slowly drizzle in the hot butter until the sauce is formed, about 3-4 minutes. The egg yolks take time to absorb the fat, so if you are pouring too much butter in at once the butter won’t be able to emulsify completely and you’ll end up with a greasy sauce that separates.

Slow and steady is the way to get the perfect sauce!


No-Cook Hollandaise Sauce

Marla Hingley
4 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 1 cup


  • 1 cup unsalted butter
  • 4 egg yolks
  • 1/4 tsp mustard powder
  • 1/4 tsp salt to taste
  • 2 Tbsp lemon juice or more to taste


  • Bring the butter to a rolling boil in a sauce pan, but do not let it brown.
  • Place remaining ingredients into blender and pulse until yolks are smooth.
  • 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.
Tried this recipe?Let us know how it was!
See also
Marinara Sauce

Keto-Friendly Recipe

Similar Posts


  1. I have never used dairy free butter, so I really can’t say how well its emulsifying properties are. Please let me know how it turns out if you try it!

  2. 4 stars
    great to see this! I love hollandaise on steamed vegetables (asparagus, green beans) as well as on salmon.
    this recipe leaves me with 4 lonely egg whites, what can be done with them?

  3. Omelet, meringue topping, meringue cookies, mixed with a bit of water and pinch of salt and used as an egg wash for breads (before baking), dip chicken/pork in the egg whites then in a gluten free coating before baking…enjoy!

Leave a Reply

Your email address will not be published.

Recipe Rating