Blender Hollandaise Sauce

  • Author: Ashley Thomas


  • 3 egg yolks
  • 2 teaspoons lemon juice
  • ¼ teaspoon turmeric
  • ¼ teaspoon salt
  • pinch of cayenne or paprika, optional
  • ¼ cup melted ghee or grassfed butter
  • hot water, adjust to desired consistency


  1. Add the egg yolks, lemon juice and spices to a blender and blend on medium.
  2. If your blender has a small opening at the top, keep it running while you slowly pour the melted fat into the blender. If there is no opening, add a small amount of the melted fat and blend, continuing until done.
  3. Once the sauce has emulsified, pour it into a container and use immediately. If the sauce thickens, add hot water to thin it out to your desired consistency.