Wednesday, July 2, 2014


When can two eggs and a couple of ounces of Canadian bacon actually satisfy significant hunger?  WHEN THERE'S HOLLANDAISE ON TOP!  :-D 

Stunningly-Easy Blender Hollandaise Sauce

3 eggyolks
1/4 t. salt
1 T. lemon juice
sprinkle of cayenne pepper
1/2 c. butter

Whirl the yolks, lemon juice and seasonings in the blender for half-a-minute.  Melt the butter in the microwave (or on the stove), and carefully heat it till very hot and bubbly -- if you don't keep an eye on it, it can boil over!  With the blender running, slowly pour in the butter.  It's done!

Hollandaise, like mayo, has the reputation for being a very capricious sauce -- and so it probably was in the day when the additions and beating were done by hand!  But this sauce is a piece of cake if you have a blender -- I've been making it for decades.  My son, at eight years old, once asked, "Cauliflower's for dinner?  CAN WE HAVE HOLLANDAISE ON IT???"  I was proud, when all their little friends thought Kraft Mac & Cheese was the ultimate sauced food....

The addition of the right herbs and spices turns Hollandaise into Béarnaise sauce.  The additions of others makes this an infinite-possibility vehicle!  If you've never tried it before, I hope you will now!


  1. This sounds heavenly! Now if only they sell pastured egg yolks in separate cartons...

    1. "don't let the best be the enemy of the GOOD." :-) I save my eggwhites, of course, and use them when I make "paleo biscuits" or Wooo's flax bread.

  2. Recipe sounds great Tess - thanks.

    All the best Jan

  3. Thanks for another fantastic recipe (I LOVE Hollandaise but have never tried to make it myself)...

    1. you're welcome! :-) i love the stuff, too -- and it's so easy to do in the blender!