Paleo Hollandaise Sauce

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Das right fools. This stuff is like breakfast crack. I've recently purchased an immersion blender, and it's quickly made its way to the top of my "most used kitchen appliances" list. It's the best - particularly for things like butter coffee, quick mayo and this amazeballs hollandaise sauce.

That being said, I'm not saying if you don't have an immersion blender you can't make this sauce. It'll just take a little more precision on your part. See, the  method for making mayo or hollandaise sans immersion blender requires you to pour the oil/butter in at the end in a super thin, minuscule stream - all while whisking or blending fervently to make the emulsion. And when you have at least 1/2 cup of oil or butter to pour in, drop by drop, the urge to want to just dump it all  often takes over. So obviously the "old school" method takes a ton of patience and a gentle hand - neither of which I have.

When I saw PaleOMG's 30 second immersion blender mayonnaise I threw my hands up, yelled "hallelujah" like I was singing in the choir of a baptist church and made a swift Amazon purchase in like -5 seconds. Thank gawd from Prime...I had that shiz at my door the next afternoon and it was nothing but chicken salad and deviled eggs for about a week. Or three. Basically, the immersion blender allows you to put ALL ingredients in a tall container at the same times - oil included - and then you stick the blades at the bottom of the container, turn the blender on, and slowly pull your way up to the top. BAM - thick and creamy whatever-you're-making in 30 seconds or less.  

I hope you now are inspired to sing a choir tune, sign up for Amazon Prime, order an immersion blender, make this hollandiase sauce and smother it over your eggs - all within the next 48 hours. Or you can just use some elbow grease and whisk it by hand...the [obvious] choice is yours.


  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp paprika
  • 1/2 cup grass-fed butter or ghee, melted


  1. Place all ingredients in a tall container. Place your immersion blender at the bottom of the container and turn on. Let blend at the bottom until you see it all start to emulsify and then slowly raise the blender to the top of the mixture. Blend until thick and creamy!
  2. If you do not have an immersion blender: place egg yolks, lemon juice, salt and paprika in a food processor or high speed blender and blend until well combined. In a VERY thin stream, add melted butter or ghee while still blending. Slow and steady! Blend until creamy. If you are doing it with a whisk by hand - same rules apply.

**Storage - will last in the fridge for about a week. BE CAREFUL when re-heating...if you heat too much the eggs will cook. Microwave in 10-15 second intervals, stirring in between, until warm and creamy again.