3 Minute Hollandaise Sauce

Condiments are basically another food group in our household.  To keep meals interesting day after day, I keep my fridge stocked with homemade sauces and dips.    This 3 Minute Hollandaise Sauce is one of my faves and MIGHT just become one of yours too.  

Last week, I shared with you my little magic trick for making perfect poached eggs every time.  Did you get a chance to try it?  Super easy, right?

You know what my favorite thing to cover my poached eggs with is?  You guessed it: hollandaise sauce.  First because it’s creamy, lemony, and delicious.  And second because it’s so dang easy to make.  It takes me about 3 minutes from start to finish.  Once you see how simple it really is, you may want to pour this lemony deliciousness on everything you eat.

If you love hollandaise sauce on your eggs, you may just love it on vegetables (especially asparagus) too.  I even drizzle it over my steak.  Mmmmmm!

Hope you get a chance to try it.

xo,

Katja

3 Minute Hollandaise Sauce

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• Author: Katja from Savory Lotus
• Yield: 3/4 cup 1x

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Ingredients

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• 1/2 cup ghee or grass fed butter, melted
• 3 egg yolks, room temperature
• 1 tbsp fresh lemon juice
• 1/8 tsp unrefined salt
• pinch of black pepper
• pinch of paprika
• hot water for adjusting consistency

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Instructions

1. Pour melted ghee/butter into glass measuring cup. Set aside.
2. Place egg yolks, lemon juice, salt, pepper, and paprika into blender. Cover and process on medium-high for 20-30 seconds.
3. Once egg yolks have lightened,, turn blender down to low,uncover, and VERY SLOWLY pour melted ghee/butter into yolk mixture. Sauce will begin to thicken almost immediately. Continue to process until all of the ghee/butter is incorporated.
4. Adjust for salt and lemon. Add a bit of hot water, if needed, to adjust consistency. Serve immediately. Enjoy!

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Notes

The secret to a creamy sauce is a VERY SLOW drizzle. Pour in the melted ghee/butter as slowly as you possible can.
If you do not have time to allow your eggs to come to room temperature before using, you can warm them up a bit by placing them in a bowl of warm water for a few minutes.

Some folk believe that you get a nicer sauce if your blender is warm. Before use, you can simply pour a couple of very hot cups of water into your blender, allow to sit for a minute, and pour out. This may be helpful if your eggs are still cold from the fridge.

To keep sauce warm while you prepare other foods, scrape hollandaise sauce into a small mason jar or glass and place into a pan of hot water.

For a little kick of spice, feel free to add a pinch of cayenne or dash of hot sauce.

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