This Dairy Free Hollandaise Sauce is seriously to die for. This paleo sauce only takes 5 minutes to make and goes great on just about anything: steak, eggs, salmon and so much more! I remember when I first started avoiding dairy my boyfriend at the time (now husband) said let’s make a paleo hollandaise version. I was doubtful that it would taste good, but boy was I wrong! This hollandaise sauce is delicious. We love to serve it on top over gluten free toast with avocado, bacon and eggs.
Why You Will Love This Recipe
- This recipe is super simple! All you have to do is place the melted butter or ghee into the blender and blend for 30 seconds.
- It is the perfect addition to your next breakfast or brunch get together.
- Although this is a simple recipe it will also impress your guests.
- You could quickly pair this with my Air Fryer Toast and top with a poached egg.
- Dairy free butter-Any kind will work. If you can tolerate ghee, you can also use that!
- Egg yolks-This is a must!
- Paprika-Gives this hollandaise sauce a nice kick. You can also substitute it with cayenne.
- Lemon juice-To add a tangy touch.
Optional to serve to make gluten and dairy free eggs benedict:
- Gluten free toast
- Red pepper flakes
See the recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
This recipe is naturally dairy free, gluten free, paleo, and soy free.
This recipe can be paired with various combinations of vegetables and proteins to change the flavor profile.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step By Step Instructions
- Tip # 1: If you are egg free, you could serve this over asparagus.
- Tip # 2: When blending the melted ghee, be careful to leave space for the warm ghee to expand.
- Tip # 3: You can make poaching eggs easier by placing the eggs into silicon holders in the boiling water.
We love making paleo eggs benedict, but you can also serve it over asparagus, steak, or salmon!
I suggest eating this sauce as soon as you make it as it may change consistency when reheated.
Allow the sauce to site for 5 minutes prior to serving.
- This recipe can be stored in the refrigerator for 5 days in an air tight container.
Other Paleo Condiment Sauces You Will Love
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Dairy Free Hollandaise Sauce
- high speed blender
- 2 egg yolks
- 1/3 cup dairy free butter Melted-If you tolerate ghee, I suggest using ghee!
- 1/4 tsp Paprika
- 1 lemon juiced
Optional to serve: to make eggs benedict
- 4 slices toast
- 4 poached eggs
- 1 avocado mushed
- 4 slices bacon
- Place all ingredients in the blender for 30 seconds. To assemble as eggs benedict, smear mashed avocado on the toast followed by a piece of bacon and 1 egg. Garnish with optional red pepper flakes and chives.