Easy Coconut Oil Hollandaise Sauce
This was so easy to make that even I could do it… and an immersion blender did the trick perfectly…
2 Egg Yolks & A Blender Jar
Separate two Egg Yolks from the whites and save the whites for another recipe or add to scrambled eggs. Add the Egg Yolks and Apple Cider Vinegar to a blender jar, canning jar or narrow container.
Add Coconut Oil & Blend
Melt the Coconut Oil, when still liquid but not hot add the oil to the Eggs & Vinegar. With an immersion blender blend until the sauce is thickened and everything has emulsified.
Now add the seasonings to taste and mix… That’s It…
Coconut Oil Hollandaise Sauce Is Great On Poached Eggs
Hollandaise sauce and poached eggs are the perfect taste combination. Visually, they make a fancy breakfast or brunch presentation, that anyone would be proud to serve…
Making Brunch for a crowd check out Poached Eggs For A Crowd?
Following A No Sugar No Flour Eating Plan?
Coconut Hollandaise Sauce would fit perfectly if you are on any of these eating plans… Sugar & Flour Free, Bright Line Eating, Whole30, Paleo, Low Carb…
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Coconut Oil Hollandaise Sauce
- 2 Egg Yolks
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. Melted Coconut Oil
- Dash Paprika
- Dash Salt
- Dash Pepper
- Immersion Blender
- Blender Jar
- Put Egg Yolks and Apple Cider Vinegar in the blender jar, blend until mixed.
- Add melted Coconut Oil, blend until emulsified and thickened.
- Add Paprika, Salt & Pepper, stir in.
Spoon over Poached Eggs, or any other food you think it would be good on, because it probably will. Refrigerate leftover Hollandaise Sauce…. Coconut Oil Hollandaise Sauce is delicious the second or third day, just warm slightly.
Let Me Know What You Think
I would love to know what you think, please leave me a comment or a question below. Thank you for visiting… 🙂