hollandaise sauce, blender, palep, ghee

3 Minute Hollandaise Sauce

  • Author: Katja from Savory Lotus
  • Yield: 3/4 cup 1x



  • 1/2 cup ghee or grass fed butter, melted
  • 3 egg yolks, room temperature
  • 1 tbsp fresh lemon juice
  • 1/8 tsp unrefined salt
  • pinch of black pepper
  • pinch of paprika
  • hot water for adjusting consistency


  1. Pour melted ghee/butter into glass measuring cup. Set aside.
  2. Place egg yolks, lemon juice, salt, pepper, and paprika into blender. Cover and process on medium-high for 20-30 seconds.
  3. Once egg yolks have lightened,, turn blender down to low,uncover, and VERY SLOWLY pour melted ghee/butter into yolk mixture. Sauce will begin to thicken almost immediately. Continue to process until all of the ghee/butter is incorporated.
  4. Adjust for salt and lemon. Add a bit of hot water, if needed, to adjust consistency. Serve immediately. Enjoy!


The secret to a creamy sauce is a VERY SLOW drizzle. Pour in the melted ghee/butter as slowly as you possible can.
If you do not have time to allow your eggs to come to room temperature before using, you can warm them up a bit by placing them in a bowl of warm water for a few minutes.

Some folk believe that you get a nicer sauce if your blender is warm. Before use, you can simply pour a couple of very hot cups of water into your blender, allow to sit for a minute, and pour out. This may be helpful if your eggs are still cold from the fridge.

To keep sauce warm while you prepare other foods, scrape hollandaise sauce into a small mason jar or glass and place into a pan of hot water.

For a little kick of spice, feel free to add a pinch of cayenne or dash of hot sauce.