$3.99 Flat Rate Shipping* Click here for details

Easy Enzyme-rich Hollandaise Sauce


This is great over vegetables or poached eggs. It’s made in a blender so it goes together quickly. Try it for a special breakfast!


  • 3 pastured egg yolks (the fresher the better)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon Celtic sea salt
  • 1/2 cup (4 ounces) cultured butter
  • 1 tablespoon whey


  1. Gently heat butter over low heat in a small saucepan until just melted. (Do not boil.) Set aside.
  2. Place egg yolks in a blender container. Add lemon juice and salt. Blend together briefly, then drizzle in melted butter as blender is running on low-medium speed. When mixture has thickened, add the whey and pulse briefly. Use immediately or allow to sit at room temperature for 6 to 8 hours to lacto-ferment (only if you are using pastured egg yolks; if not, refrigerate promptly). Makes about 1 cup of sauce or enough to cover 6 poached eggs. Store any leftovers in the refrigerator and reheat in a double boiler, being careful to heat only until just warmed through.

Ready to Learn More?


Enzyme-rich Hollandaise Sauce

Related Articles & Recipes


Related Products

Buttermilk Starter Cultures Buttermilk Starter Cultures
The Home Creamery The Home Creamery

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address

Updating your cart...