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Check in with your fueling strategy.
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I've been lifting for 8 years and I've finally been able to back squat 200 lbs!
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Ghee Hollandaise is one of those sauces to splurge on, perfect for a special brunch or a party with friends.
I personally think a Tuesday is reason enough to make one, but that’s up to you to decide. I’m giving you two methods to make the Ghee Hollandaise – the blender is faster than the double boiler – but they both rely on the scientific concept of an emulsion.
Emulsions like Hollandaise are a type of mixtures where you force two liquids that normally wouldn’t go together to mix. Mayo and vinaigrette are other examples of emulsions. The key to an emulsion is to add the fat – the ghee in this case – very slowly while blending or whisking so the emulsion won’t “break” or separate.
You must be patient. Smile. Breathe. Hum your favorite tune.
I employed my Vitamix for the job, but you can use a low tech whisk. Expect to get an arm workout, but by no means is a fancy blender necessary. In fact, I think this method is one of the ways they torture culinary students.
Use high-quality ghee – grass-fed organic butter that’s already been clarified – which is normally how you’d make Hollandaise. The result’s rich and buttery and ah-may-zing. YUM. Read more about ghee in Ghee: What is This Healthy Fat?.
It’s easy to double this recipe for a larger crowd.
This Ghee Hollandaise is creamy, rich and works for paleo & Whole30. A high-speed blender makes it come together in a flash!
Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.
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39 Responses
Turned out amazing! Thanks for the recipe Steph! Another great sauce I recently made includes tahini, lemon juice, garlic cloves, fresh chopped parsley, and salt. Try it! Delish on veggies and steamed greens 🙂
Hey! Just stumbled across your blog… Is there a way to do this without the ghee? I’m allergic to dairy…
Hi Ami…hmmm that’s a good question. Hollandaise is traditionally made with butter, so the ghee is one step removed from that. I can’t think of any other substitute that would yield a good result. Some folks with dairy sensitivity are able to use ghee because the dairy proteins have essentially been removed, but tolerance is highly variable.
Hello! We are allergic to dairy as well and can use ghee because they cook out the milk protein casein. If that’s the element of dairy that you’re allergic to then using ghee shouldn’t be a problem. Hope that helps!
Coconut oil is a good substitute or melted coconut butter.
In this recipe, the flavor and appearance of coconut oil or butter wouldn’t pair at all.
Wow. This recipe is delicious. I made Paleo english muffins and topped it with some proscuitto and eggs. This hollandaise sauce made the dish. Now I can enjoy Eggs Benedict every now and again without straying from Paleo. Thanks!
This is great news, Natalie!! I’m honored to have restored your faith in eggs benedict!
What would you suggest to do if the sauce comes out very thick? I tried a couple things that actually just ruined it, but I think it is because I was not sure what to try to do for a thinner sauce… or maybe it is supposed to be thick? not “creamy” ?
thanks!!
I’d back off by one yolk!
I wanted to let you know that I used my immersion blender for this and it came out AMAZING, in under 2 minutes. (Did I mention this was my first hollandaise ever?). I will be using this recipe often.
That’s a BIG HIGH FIVE Kelly!!
I also whipped this up with an immersion blender and the consistency turned out great and didn’t separate. I served it over a scramble containing crab meat and green onion with a side of sweet potato and we scraped our plates clean! This will be my new Sunday morning go-to. Thanks so much!
Love this! And p.s. the crab meat and green onion sounds to die for!
For those who used immersion blender, did you still drizzle the ghee, or did you put it in mixing bowl with egg yolks, etc.? Thx.
I don’t know what I did wrong. I tried this THREE times. Didn’t use the blender because I would rather wash dishes from a “double-boiler”.
First try….got the sauce thick but had not added all the ghee yet so kept going….it broke apart.
Second try… used 1/2 recipe, got to thick again and still had ghee left over. Kept going- ended up in trash.
I realized there must be some science involved that when it reaches a saturation point, that I should stop adding ghee. So….
Third try…..used 1/2 recipe. Got the consistency right. Removed from heat. Thick. Real thick. Went to whisk the salt and cayenne in…and it turned to s#*t. Separated right in front of me.
I give up.
Hi Tracey!
Sorry you had so much trouble with it. I’m not sure what happened either. My best guess is that there was something wrong temperature-wise.
the old school method for fixing too thick hollandaise is to whisk in an ice cube… even helps if it starts to curdle…
I let my egg yolks and lemon juice come to room temperature as is a must when making mayo. I figured the emulsion process needs this. I made it in my kitchen aid food processor and it worked out FANTASTICLY!!! Plate licking good!
So Tracey maybe that was the issue with yours! Forget the double boiler method as well! 🙂 use the blender or a food processor!! good luck
And Once again Steph, u rock!
So happy it worked for you! So many delicious possibilities!
I haven’t made this yet (tonight I will to serve with artichokes), but wanted to thank you for this recipe as I am recently Paleo eating and was missing hollandaise. I’ll let you know how it goes. I appreciate the suggestions of letting eggs & lemons (or juice) come to room temp and using an immersion blender.
You’re welcome, Laura! I wish you all the best on your journey! 🙂
Just made this tonight and it was SO quick with a blender stick. Kind of oily for my taste – any suggestions? I used a god quality, organic, grass fed ghee 🙁 Everything else (color, consistency) was perfect.
Hi Teresa…I based my recipe off regular hollandaise which has a lot of fat. If it gets too cold it may have an oilier texture so I’d gently warm it in a double boiler if that’s the case.
This was delicious!! But…I am wondering about eating raw egg…any salmonella issues?
Hi Becky…raw egg is a feature in some sauces / dressings, such as mayo. I always say that if you consume un/undercooked food you have to know there’s a potential risk of food borne illness and if you have a compromised immune system, you may want to avoid.
I don’t know everyone is using their vitamix for this sauce. When I put the egg yolks, lemon juice and seasonings into the blender they don’t even reach the lowest point of where the blade hits it. By the time I add enough ghee to it so the blades can whisk it, its too late. I have melted ghee with tiny egg yolk bits in it.
You can also do this with a whisk 🙂
I’ve been making this of years using butter. (pre-Paleo) Works great in a regular blender.
I have found that my Ninja has a similar problem as Ashlee mentioned with her Vitamix. Mine came our very runny in the Ninja. My recipe was 3 yolks and 2 T Lemon Juice and a stick of butter.
I’ll try with ghee and 2 yolks in the regular blender and then with my immersion blender.
This hollandaise is amazing. I can’t wait to have it on my Scotch eggs this weekend!
Donna, I’m excited to hear that you enjoyed it!
This is the easiest and yummiest Hollandaise recipe I’ve found. Thank you! I like mine “Key West style”, so I use lime juice. So delicious. I make a paleo benedict with fried potatoes, asparagus and shrimp – topped with the Hollandaise, it’s pure magic. My immersion blender (in a small quart jar) works perfectly! Thanks so much!
Katie, Thanks for trying the recipe. I’m glad that you enjoyed it!
The first time I made this in my blender it came out very thick, but the taste was great. Today I made it in a mason jar with an immersion blender and it was perfect! I had some leftover compound ghee with sun-dried tomato, garlic, and basil I warned in a saucepan on the stove. I added this to the mason jar I tempered with warm water along with the other ingredients. Buzzed for a few seconds and it was absolutely divine creamy deliciousness. Served over homemade grain free biscuits and runny eggs.
Yum yum yum!
I was excited about this until I saw the calories! Holy Cow! No thank you!
LOL okay…Hollandaise sauce has always been made with butter and has never been low-cal. Not sure what you were expecting.
I just made this and love the ingredients. I found the consistency good and it emulsified well.
I am wondering if anyone felt the ghee flavor overpower the sauce? Maybe next time I’ll add more yolk and lemon? Has anyone played around like this? Thanks for the recipe!!
Adding more yolk and lemon could alter the results or cause the emulsion to break. Fair warning 🙂