I want to rename this recipe magic sauce, because it can transform the simplest dish into something absolutely magical. Hollandaise sauce is a smooth, golden, buttery sauce that takes minutes to make when using a blender. Once you see how easy this is to make, you’ll be drizzling this creamy sauce on top of everything. Roby regularly requests breakfast for dinner and I love it when he does… because hollandaise sauce over poached eggs couldn’t be easier to make.
Eggs Benedict used to be my go-to dining option for brunch (technically I’d order “eggs Florentine” since I’d sub spinach for the muffin, though I guess that doesn’t really matter). Unfortunately, a lot of restaurants add flour to their hollandaise sauce. It’s also typically made with pasteurized dairy, something my stomach can’t tolerate (especially if said brunch comes with bottomless mimosas). The solution? I make my own hollandaise sauce using ghee or high-quality raw grassfed butter. The result: a creamy, rich and buttery sauce that goes well with anything.
Another great thing about making eggs benny at home is that your wallet will be a little heavier. Forget spending $15 for one plate – I can make eggs Benedict for a family of five using the best ingredients available for less than the cost of a single meal out. On weekends, we’ll enjoy hollandaise over poached eggs in the morning and then later the same day, we’ll drizzle it on top of a side dish like artichokes or asparagus.
One thing about making blender hollandaise sauce: having a small blender helps. You need the liquid to reach the blades. I use the twister jar that came with my Blendtec to make hollandaise sauce, but you can just as easily use an immersion blender. If your blender is too large, you might need to double the recipe… which might be a good problem to have 😉
What do you like to do with hollandaise sauce?Print
- Add the egg yolks, lemon juice and spices to a blender and blend on medium.
- If your blender has a small opening at the top, keep it running while you slowly pour the melted fat into the blender. If there is no opening, add a small amount of the melted fat and blend, continuing until done.
- Once the sauce has emulsified, pour it into a container and use immediately. If the sauce thickens, add hot water to thin it out to your desired consistency.