Easy Blender Hollandaise Sauce Recipe for Carnivore Diet (2024)

August 21, 2021 By Caitlin Weeks

Easy Blender Hollandaise Sauce Recipe

Are you looking for a quick sauce to pair with your carnivore meals? Have you been wanting to add flavor and life to your low carb, ketogenic, and carnivore meals? Then this easy blender hollandaise sauce recipe is for you. Hollandaise sauce is a rich decadent sauce that is irresistible. Its warm buttery and lemony sunshine brighten up every carnivore dish it touches.

This classic creamy French sauce can be made quickly using a blender and with just four ingredients. It is an emulsion of egg yolks, melted butter, and lemon juice. I love its lemony flavor. You can substitute lemon juice with white vinegar or even apple cider vinegar if you want. This quick and easy blender hollandaise sauce recipe is perfect for the low carb, ketogenic and zero carb diet as well. It includes instructions for success on both regular blender and immersion blender.

Carnivore friendly Hollandaise Sauce

Hollandaise sauce is the best choice as a condiment because other sauces and dressings have added sugar that will blunt the benefits of your diet. It is a butter-based sauce that makes for a good carnivore-friendly substitute for mayonnaise. It is very similar to how one makes mayonnaise. Store-bought mayonnaise is not suitable for the carnivore diet because it is most likely be made with inflammatory plant oils like soybean or canola oil. As extra fat helps improve satiety on a carnivore diet, hollandaise sauce is a perfect option to top on your favorite meaty carnivore meals. Get my 30 Day Carnivore Diet Challenge ebook for many more recipes and helpful tools and tips to support people who want to try the carnivore diet.

Get my ketogenic diet mayonnaise recipe for free on my blog here. You will also want to make my dairy-free and low-carb ranch dressing recipe that is also available on my blog for free here.

What to Serve Hollandaise Sauce With?

Hollandaise is such a delicious and versatile sauce that can be used in a range of breakfasts, brunch, lunches, and main courses. Flavors of this sauce meld beautifully with poached eggs, steamed vegetables, salmon, and whatever else you would like to top it with. I love adding it on leaner cuts of meat and steaks. It is perfect to drizzle on chicken as well. This finger-licking sauce is even great to be served as a dip with your favorite snacks.

Tips to ensure the perfectly creamy sauce

• Use the right size container for an immersion blender version. Avoid using a very large bowl or jar. Make sure the head of the immersion blender should barely fits inside.
• As you are blending the sauce using an immersion blender, make sure to gently lift the blender slightly so that all the liquid gets emulsified.
• Add the hot melted butter in the running blender slowly in a thin stream, not all at once. Adding the butter too quickly can cause the sauce to separate.
• A bit of extra water can help to emulsify the sauce better. Make sure to melt your butter on low heat. As high temperature will evaporate the water in the butter.
• If your sauce is too thick, you can add in a bit of water or even more lemon juice to thin the sauce.
• If your sauce is not thickening for any reason, try adding egg white and blend again.
• You can add dijon mustard or cayenne pepper for a boost of flavor but if you like fewer plants then leave it off.

Hollandaise sauce is not suitable for storing and should be served immediately after making. It is best eaten soon after made, all in one sitting. I do not suggest storing or reheating the sauce. In case you have leftovers, you can reheat it but keep in mind that there is a chance that eggs will cook up a bit so you have to do that very gently.For reheating, pour the sauce in a double boiler or a heat-safe bowl over the saucepan with boiling water. But make sure that you stir it frequently until it is warm, not hot.