A veggie-forward twist on classic hollandaise — naturally brightened and flavored with yellow bell pepper!

Three English muffins topped with poached eggs, tomato slices, and creamy yellow pepper hollandaise sauce are on a plate. More sauce is being poured over one, with a sprinkle of paprika visible on top.

Hollandaise is a rich sauce made from egg yolks, melted butter, and lemon juice. It’s typically served over eggs, but it also works beautifully over veggies or fish too. My remake keeps that signature yellow hue and smooth texture we love, while folding in yellow bell pepper for a touch of sweetness and a boost of nutrients.

A white bowl containing several slices of yellow pickled radish, arranged in a fan-like pattern, is set on a light, textured background beside a small dish of vibrant Yellow Pepper Hollandaise Sauce.
Overhead view of a blender cup filled with peach slices, a dollop of yogurt, a small piece of ginger, and a touch of Yellow Pepper Hollandaise Sauce on a white surface.
A top-down view of a blender cup filled with smooth, creamy Yellow Pepper Hollandaise Sauce against a light background.
A white ceramic sauce boat filled with creamy Yellow Pepper Hollandaise Sauce sits on a wooden tray, with a spoon resting inside. Fresh parsley, a yellow bell pepper, and a blue cloth are nearby.

Why this sauce shines ✨

  • Color and sweetness: Yellow pepper adds a sunny hue and gentle sweetness
  • Lighter than the original: Still ultra-creamy, but not heavy like the classic version
  • Blender magic: No whisking over a double boiler; this version comes together in minutes
  • Goes on everything: Eggs, veggies, fish, grain bowls …you name it!

This sauce is wonderful with any egg dish!  Its classic partner is this Eggs Benedict (obvi), but it’s also delicious over my Caprese Omelet, Sheet Pan Brussels Sprouts with Sunny Side Eggs, Cabbage & Eggs Skillet, High-Protein Scrambled Eggs or paired with a frittata— Spring Frittata with Asparagus and Artichoke, Veggie Cheese Frittata or my Asparagus, Swiss Chard and Feta Frittata. 

A small white pitcher filled with creamy Yellow Pepper Hollandaise Sauce, topped with paprika, sits on a wooden tray next to fresh parsley and a whole yellow bell pepper.

It’s equally dreamy drizzled over roasted veggies and my Sheet Pan Salmon Salad Niçoise!

A small white pitcher filled with creamy Yellow Pepper Hollandaise Sauce, topped with paprika, sits on a wooden tray next to fresh parsley and a whole yellow bell pepper.
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Yellow Pepper Hollandaise Sauce

A veggie-forward twist on classic hollandaise — naturally brightened and flavored with yellow bell pepper!
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
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Ingredients
 

  • 1 yellow bell pepper, seeded and cut into eighths
  • 3 ounces 6 tablespoons light or reduced-fat cream cheese
  • 1 teaspoon lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt or coarse sea salt

Instructions
 

  • Place bell pepper in a microwave-safe bowl and add 1 tablespoon water. Cover and microwave on high for 2 minutes or until pepper is easily pierced with a paring knife. Drain and immediately transfer to a blender.
  • Add cream cheese, lemon juice, mustard, and salt to blender. Puree until sauce is silky smooth with no visible bits of yellow pepper.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 tbspCalories: 20Carbohydrates: 1gProtein: 0gTotal Fat: 1.5g— Unsaturated Fat: 0.5g— Saturated Fat: 1gCholesterol: 5mgSodium: 40mgPotassium: 25mgFiber: 0gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0gVitamin C: 21mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!