Print
Dairy free keto Hollandaise sauce

Dairy Free Hollandaise Sauce

Easy tangy Hollandaise sauce for Eggs Benedict and whatever else you want to sauce up! So rich and delicious!
Course Sauces and Condiments
Cuisine American, French
Prep Time 4 minutes
Cook Time 5 minutes
Total Time 9 minutes
Servings 2 servings
Calories 239 kcal
Author yvonne

Ingredients

  • 3 tbsp coconut oil
  • 2 large egg yolks
  • 2 tbsp fresh lemon juice
  • 1/2 tsp Himalayan sea salt

Instructions

  1. 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.
  2. 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.
  3. Slowly drizzle the hot coconut oil into the egg mixture while blending. Blend until thick and creamy.

Recipe Notes

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.