I tore a page out of a cooking magazine about 2 years ago on how to make a 5 minute blender hollandaise sauce. Just the thought of ditching the whisk, and all of the countless times I ended up with curdled butter and scrambled eggs, was enough incentive to try it. Incentive as it was though, I hadn't tried it until about a month ago.
I decided to use coconut oil since I'm trying to limit my dairy intake. Because it has a lower melting point than butter, I heated it for a little longer past it's melting point in order for it to cook the egg yolks enough to thicken the sauce. I must say, I do love the butter version, but this is a great alternative if you're dairy free. It's a little thinner than the butter version, but still has a great taste. The blender method is foolproof, and the result is a lovely, velvety hollandaise sauce with just a hint of coconut that actually enhances your breakfast dishes in my opinion.
I even refrigerated the extra sauce instead of throwing it out, mostly because coconut oil is three times the price of butter, and also because it was so delicious I wanted to eat it again the next day for breakfast. It actually heats up better than it's butter counterpart because the coconut oil doesn't curdle like the butter. Just heat it over extremely low heat for a few minutes, stirring it continuously or microwave it for 15 seconds on 50% heat.
Shared this week at Allergy-Free Wednesdays
Our family has used a similar recipe (with butter) for years. One addition in our recipe is a small slice of onion. It gives such a nice flavor. We do everything in the cold blender, then warm the hollandaise in a double boiler. It is so easy, isn’t it? 🙂 I look forward to trying your version with yummy coconut oil very soon! Thank you…
Against All Grain
Amy – the onion would be a good addition! I usually sprinkle a little green onion over my Eggs Benedict so I imagine it would be a similar flavor.
I have to tell you, I tried making dairy free Hollandaise sauce twice last month. I used Earth Balance (soy free) spread…and the final product was *okay* at best…but certainly not delicious. It seems like we have such similar food interests! I love the use of coconut oil here.
I am going to give the sauce another go with your inspiring recipe. 🙂
Against All Grain
I think you’ll really like this one! We do have similar tastes! Those chocolate cookies you made a few weeks ago looked divine.
[email protected] Diva
Ok, I give up! I am your newest subscriber…had to be since i always find myself clicking recipes back to your page…we must have similar taste buds!
Against All Grain
Haha thank you Tessa!
Nancy @Real Food Allergy Free
I LOVE hollendaise! One of these days I’m going to learn to make it egg free. Thanks so much for linking to allergy-free Wednesday. Hope to see you again next week!
What kind of blender is that? It’s pretty. Do you like it? I am in the market for one. As amazing as vitamixes are I dont want to pay the price. 🙂
Also I just made this sauce & it was amazing. Thank you!!
AhhhhMAZING Thank you for this! You just changed my Paleo life! I love benedicts and have been avoiding them for months because of the hollandaise (and english muffin, of course), but I just made one with your recipe and subbing a portobello ‘shroom and waBAM Paleo heaven! So much love for this and YOU!
I know that this post is from last year, though I was on the hunt for a coconut oil-based hollandaise recipe and was thrilled to find that you had not only a recipe for one, but one that can be done in the blender!
I just made it, initially it didn’t thicken up at all, but I added a second tablespoon of lemon juice and BOOM, thick and delightful sauce! I’m guessing my lemon wasn’t particularly acidic 😉
Asparagus is in season here in New Zealand, I’m looking forward to lashing it with your beautiful sauce. Thank you again for everything that you do, I’ve been reading you for a while, have bookmarked loads of recipes but this is the first one I’ve tried. Love your work 🙂
Awe, this didn’t work for me at all. I’ve made the traditional kind of hollendaise in the blender and it always comes out perfectly. This one didn’t and I’m not sure why. I’ll give it a try another day. Maybe I didn’t blend it long enough?
This was so good! I don’t have a proper blender, so I used an immersion blender and it worked wonderfully. I dont usually like recipes that use shortcuts, but this recipe turned out so well and was extremely easy.
So you put in boiling water to heat up blender? Then empty it out after 10 mins? Then add egg ect? Looks yummy
How much sauce does This Recipe make? I’m finns try it for baked fish to Pour over, do you know if This Recipe is okay to double and if the sauce goes in the oven (only 5 min)?
I just made this sauce hollandaise quickly to accompany some roast beef and cauliflower and it turned out perfect! I tried so many traditional ones, but they failed mostly. I also used the immersion blender for this and it worked! So happy you shared this recipe! It’s going to be my go-to recipe for sauce hollandaise! Thank you!
How did you modify for the immersion blender?
Wow!!! This is soooo great – thank you! I’m just going to jot down Thermomix instructions for anyone who is lucky enough to peep at your recipe that owns a Thermomix: 1: Insert Whisk, 2: add egg yoik, 40g coconut oil, 15g lemon juice, 1/8tsp paprika, 1/2 tsp salt, cook on 90degrees, for 6 minutes, speed 3. THANK you again for this recipe, it is going to be used weekly in this house!
Thank you! I’ve been looking for a Hollandaise recipe for one-two people. while I didn’t add the paprika, I think this recipe and directions were easy and came out great. YUMM!