Healthy Hollandaise


  • 2 Egg Yolks
  • Half a Lemon, Juiced
  • 3 Tablespoons of Coconut Oil, Melted

This recipe can be used in place of traditional hollandaise sauce in all your favourite recipes. Poured over Eggs Benedict or my Asparagus Benedict, you’ll never know the difference!

IMG_2129 - Version 2

 Fill your blender/food processor with boiling water and put the lid on. This will heat the blender and help cook the egg yolk. Separate your eggs and add the juice of half a lemon to the yolks.

Pour out the water from the blender and pour in the yolks and lemon juice and blend until combined.


Melt your coconut oil and, while its still hot, pour it slowly into the blender on low power and watch it thicken. Sprinkle in some salt as it’s mixing.



5 Comments to Healthy Hollandaise

  1. […] in Tobasco , but it’s delicious with just a sprinkling of salt and pepper. Also yummy with my Healthy Hollandaise poured over […]

  2. […] but this combo is a favourite of mine at the moment. If you’re in the mood for a sauce, my Healthy Hollandaise is amazing either in these or drizzled on […]

  3. […] the perfect weekend brunch or even dinner. If you want to make it extra special, pour some of my Healthy Hollandaise on top. The sweet potato cakes can also accompany loads of different dishes and are delicious just […]

  4. […] 1 Portion of my Healthy Hollandaise […]