Today I’m excited to share an easy, dairy-free tahini hollandaise sauce that’s rich, tangy, and simple to make—right in the blender. If you love hollandaise but are skipping butter or ghee, this version delivers a creamy, satisfying finish with a bright lemon lift and the toasty depth of tahini.
Good sauces are a kitchen superpower. A thoughtful sauce turns simple vegetables, eggs, or roasted proteins into something memorable. This tahini hollandaise keeps that transformative quality while staying dairy-free and paleo-friendly. It won’t taste exactly like a classic butter-based hollandaise, but it achieves a similar rich, emulsified texture and bright, tangy balance—plus it brings its own nutty, savory character from the tahini.
I originally developed this sauce while testing a Mediterranean-style eggs benedict. A friend asked for a butter- and ghee-free hollandaise, and because I was already experimenting with tahini, I tried replacing the butter completely. The result was a smooth, flavorful sauce that pairs beautifully with poached eggs, steamed asparagus, roasted vegetables, or grilled fish.
Note: Like classic hollandaise, this sauce will thicken as it cools. Make it just before serving, and if it gets too thick, thin it with a little hot water while blending until you reach the desired consistency. This simple trick keeps the texture silky and pourable.
Tips for success:
- Use a blender that can withstand hot liquids. Warming the blender jar briefly helps the yolks and tahini combine smoothly.
- Start with small amounts of hot water, then add gradually. Tahini brands vary in thickness, so you may need slightly more or less liquid to get a pourable sauce.
- Taste and adjust. Add more lemon for brightness or a pinch more salt for balance.
- Serve immediately for best texture. If storing, keep refrigerated and gently rewarm or thin with hot water before serving.
This tahini hollandaise is versatile—try it over eggs, steamed asparagus, roasted cauliflower, grain bowls, or drizzled on grilled fish. If you make it, I’d love to hear how you used it and what you thought. Leave a comment or share a photo on social media with the tag @nyssaskitchen or the hashtag #nyssaskitchen. Enjoy!
easy + dairy free tahini hollandaise sauce {paleo}
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- Author: Nyssa Tanner
- Total Time: 5 minutes
- Yield: 2 servings 1x
Description
Simple to make and full of flavor, this dairy-free tahini hollandaise is perfect for drizzling over eggs, vegetables, or fish. It’s creamy, tangy, and ready in minutes.
Ingredients
- 2 egg yolks
- 2 tsp lemon juice, plus more to taste
- 1/4 tsp salt, plus more to taste
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/4 cup tahini
- hot water, for thinning as needed
Instructions
- Heat at least 3 cups of water until boiling or very hot.
- Pour about 2 cups of the hot water into the blender jar you’ll use, and let it sit for about 5 minutes to warm the container while you prepare the rest of the ingredients.
- Dump out the warm water, then add the egg yolks, lemon juice, salt, garlic powder, paprika, tahini, and about 2 tablespoons of boiling water to start. Blend on high until well combined.
- Stop and check the consistency. Add hot water a teaspoon at a time, blending between additions, until you reach a smooth, pourable hollandaise. Depending on your tahini, you may need roughly 1 tablespoon more than the initial 2 tablespoons.
- Adjust seasoning with more salt or lemon if needed and serve immediately. Remember the sauce will thicken as it cools.
- If the sauce becomes too thick before serving, thin it by adding a little hot water and blending briefly until smooth.
- Prep Time: 5 mins
- Category: Sauce
- Cuisine: Paleo, Dairy free, Gluten free