Dairy Free Hollandaise Sauce
Easy tangy Hollandaise sauce for Eggs Benedict and whatever else you want to sauce up! So rich and delicious!
Prep Time 4 minutes
Cook Time 5 minutes
Total Time 9 minutes
Servings 2 servings
Calories 239 kcal
large egg yolks
fresh lemon juice
Himalayan sea salt
Grab your trusty immersion blender and add the egg yolks, lemon juice and salt. Pulse a few times until the ingredients are mixed. Set aside.
Put your coconut oil into a microwavable container ( I prefer using a glass measuring cup with spout for ease) Microwave on high for 1 minute.
Slowly drizzle the hot coconut oil into the egg mixture while blending. Blend until thick and creamy.
This Dairy Free Hollandaise sauce will be a bit thinner because of the coconut oil, but I find it is just as delicious. This easy version was inspired by Against All Grain.