Jan
28

Quick and Easy Blender Hollandaise Sauce

By

 

Last year, Jeff took me out to eat for our anniversary. We have one strictly gluten-free restaurant in town and we go out to eat only once or twice a year, so its a big deal when we get to go. Our anniversary is in April, and asparagus is in season. That day, they had a special that was a roasted sweet potato and duck confit hash served with a fried egg, asparagus and hollandaise sauce. Since I enjoy duck and I love asparagus and fried eggs, I decided to go for it.

I had never had hollandaise before, but I knew it was an egg yolk and butter emulsion, akin to a warm, buttery mayonnaise with notes of lemon. I was hooked from my first bite. I can home and immediately looked up Julia Child’s hollandaise recipe in Mastering the Art of French Cooking. It was there I discovered that Hollandaise could be made in the blender! Quick, easy, no mess, no fuss recipes that taste like they’re five stars make me more than happy.

Now, granted, you can’t make it as thick in a regular mega-mart blender as you can by hand, but the ease more than makes up for that. If you want it thicker, simply whisk in an extra stick of melted butter in a small, steady stream after pouring it out of the blender and into a bowl.

Next week, I’ll show you how to make wonderfully thick hollandaise in a high-powered blender.

I have deviated from Child’s recipe some, and this is the recipe I now whip up at home while making omelets for breakfast or dinner. Here, I put dill and smoked salmon into the omelet.  I purchase the smoked salmon from Green PolkaDot Box. Hollandaise is perfect with omelets since you can use the leftover egg white up by including it into the omelet with a couple more whole eggs.

 

 




I'm KerryAnn Foster. I live in the mountains of Western North Carolina with my husband, Jeff, and our two kids, a teen and a tween. I blog here at Intentionally Domestic (formerly Cooking Traditional Foods). I blog about Paleo, beauty, health, family, homeschool and lifestyle for women in their 30s and beyond. I have over sixteen years of real food and natural lifestyle and health experience.

I am also an It Works! Global Triple Diamond Independent Distributor. I love that crazy wrap thing! I have been extremely happy with how the It Works Products have tightened up my loose skin and healed my stretch marks after losing 179 pounds and having a 10-pound baby.

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Comments

  1. chris church says:

    Have you managed to come up with a good sub for the butter for dairy free people? I totally miss this on my eggs.

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