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Paleo Blender Hollandaise Sauce Recipe

This paleo blender hollandaise sauce recipe is a quick and easy version of the French classic. Use it on steamed vegetables, eggs benedict, fish, and more!

Servings: 12

Active time: 5 minutes

Total time:


  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 1/2 tsp lemon juice
  • 3/4 tsp sea salt
  • 1/4 tsp cayenne pepper (optional)
  • 2 1/4 c grass-fed butter or Ghee, melted
  • 6 Tbsp warm water, as needed


  1. Combine egg yolks, lemon juice, salt, and cayenne pepper (if using) in blender. Blend at medium to medium-high speed until it lightens in color, about 20-30 seconds.
  2. Once yolks have lightened in color, turn blender to lowest setting and drizzle in melted butter slowly. Blend for another couple seconds after butter is incorporated.
  3. Season to taste with salt. For thinner consistency, add a little warm water. Pulse briefly to incorporate ingredients

Nutrition Facts

Serving Size (1/12 of recipe)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 390
Calories from Fat 390
Total Fat 43g (66% DV)
Saturated Fat 26g (130% DV)
Trans Fat 0g
Cholesterol 115mg (38% DV)
Sodium 150mg (6% DV)
0g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 1g
Vitamin A 25%
Vitamin C 2%
Calcium 0%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.