Paleo Coconut Oil Hollandaise Sauce
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.
| Ingredients 3 tablespoons coconut oil, heated to about 95 degrees F 2 med egg yolks 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon paprika |
Directions
Fill a blender with boiling water and cover with the lid. Let it sit for 10 minutes.
Thoroughly dry the blender, then blend the egg yolks and lemon juice.
With the blender on low, slowly pour in the hot coconut oil in a steady stream.
Season with salt and paprika, then pulse a few times to combine.
Serve immediately over eggs benedict, asparagus, salmon, or as a dipping sauce for artichokes.
Shared this week at Allergy-Free Wednesdays
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[...] that I would order when we’d go out for breakfast. Now that I know how easy it is to make a blender hollandaise sauce with coconut oil, I think this will be a dish served more often for breakfast in our [...]
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[...] ¼ cup melted grassfed butter or Ghee, unsalted (for dairy-free, follow my recipe for Coconut Oil Hollandaise) [...]
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[...] I don’t have the original recipe, but with a bit of imagination and the substitution of a Paleo Coconut Oil Hollandaise Sauce from Against All Grain, you can’t go wrong. The chef at Chateau Du Lac would probably have a [...]
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[...] would be salmon on sautéed kale with yummy hollandaise sauce. It turned out that I LOVED the kale (and of course the sauce but that’s no surprise!) I [...]
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[...] Paleo Coconut Oil Hollandaise Sauce – Against All Grain [...]
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[...] to spice up my asparagus, so I recently searched for some good ideas. I came across a recipe for hollandaise sauce that was dairy-free, so I was dying to try this! Instead of using butter, coconut oil is replaced, [...]
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…
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.
So amazing!
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.
Hugs,
–Amber
I think you’ll really like this one! We do have similar tastes! Those chocolate cookies you made a few weeks ago looked divine.
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!
Haha thank you Tessa!
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!!