Lander Chiropractic Weekly Recipe (09/24/2018): Homemade Hollandaise Sauce

Note: We love Sunday brunch but going out to eat can get expensive quickly. We decided to play around with different variations and this is a combination of 7 different recipes. We hope you enjoy it as much as we did.


• 3 egg yolks – cleanly separated from the egg whites
• 4-8 drops lemon essential oil (we used DoTerra)
• 1⁄2 – 1 teaspoon Himalayan sea salt (depending on your palate)• 1⁄4 teaspoon cayenne pepper
• 2 tablespoons cream cheese (we used full fat cream cheese)• 1 cup of melted butter

Prep Time

page1image1678528Cook TimeTotal Time

5 minutes


Up to 5 minutes


10 minutes


  • Blend egg yolks, lemon essential oil drops, sea salt, and cayenne pepper into a blender.
  • Blend for approximately 30 seconds on medium speed.
  • Lower the setting on the blender and add melted butter and cream cheese.
  • Blend for another 20-30 seconds.
  • Add additional lemon essential oil drops and pinch of sea salt – adjust to your personal taste.
  • We like a thicker consistency for our sauce, however, if you want your sauce to be thinner

    you may add a 1/8 cup of warm water to thin out.

  • Set aside and allow sauce to warm up to room temperature before using.