Growing up my Mom had a good friend who knew how to make homemade eggs benedict. Every time she was over I would BEG her to make it. Mostly I just liked the hollandaise sauce, I could seriously drink the stuff. A rich and buttery sauce that goes good on just about everything, in my opinion. When I became pregnant with my third child, I craved the stuff! The best part? It’s a great food for pregnant women to consume because if you make it with the right kind of eggs and butter it will be full of healthy brain-building fats and vitamins — perfect for a developing baby. Yeah, I ate a LOT of it during my pregnancy — and I continue to do so while breastfeeding. Fat is good, eat up! Enjoy this Homemade Hollandaise Sauce on everything!
Homemade Hollandaise Sauce in the Blender
Ingredients:
- 3 pastured egg yolks
- Pinch of pepper (I use a small pinch of cayenne)
- 1-2 tbsp fresh lemon juice (I use closer to 2 tbsp)
- 1/2 cup salted grass-fed butter (if you can’t find local grass-fed butter, you can order this kind online)
Directions:
- Prepare immediately before serving, it only takes a few minutes to make and you want to serve it up fresh
- Place eggs yolks, pepper, and lemon juice in your high-powered blender
- Heat butter over a medium-high burner until its hot and foamy
- Put cover on blender and blend yolks until beaten, only a few seconds
- Then, with the blender on med-high speed, slowly pour in the hot butter — very slowly so it emulsifies
- Watch out for splatter out the top of the blender, it is very hot!
- Continue until butter is all gone, your mixture should be thick and creamy
- Serve immediately, I love it over poached eggs and dusted with paprika
Watch the video below for more info
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This looks so delicious, Kate! I've pinned it to make over the holidays! I love Eggs Benedict and haven't had it in years! Thank you for this easy, healthy recipe!
Glad you like the recipe. I have been working on perfecting it forever! I am so glad to have figured it out because now I want to eat it on everything. A great thing to have on hand for the holiday brunches. Hope you enjoy it too 🙂
Great recipe. What about those of us who are lactose intorerant? Is there a recommended oil or fat that would work? I like safflower oil as it is light and has little taste.
Use Ghee….it is just butter with the milk solids removed. I am lactose intolerant and have no problems with ghee.