Creamy Quick Hollandaise
Transform your brunch with a luscious, homemade Hollandaise Sauce. I love the simplicity of using a stick blender to create this creamy delight without complicated whisking. Perfect for topping poached eggs, asparagus, or even a fresh salmon fillet.
Ingredients
- 3 large egg yolks
- 1/4 tsp smoked paprika or white pepper
- 1/4 tsp salt
- 1 1/2 tbsp lemon juice plus extra to taste
- 1 1/2 tbsp water
- 175 g ghee cut into cubes
Instructions
- Place the egg yolks in a narrow container that fits the stick blender perfectly.
- Add the water, lemon juice, smoked paprika, and salt. Blend briefly until combined.
- Melt the ghee gently, ensuring it doesn't overheat. Let it settle briefly.
- With the stick blender running, pour in the melted ghee slowly in a thin stream, leaving behind the milky solids.
- Blend for an extra 10 seconds until thick and creamy. Adjust seasoning to taste with more salt or lemon juice.
Notes
Use this sauce immediately for the best texture, or keep it warm wrapped in a towel for up to 15 minutes. Adjust with warm water if it thickens too much. Perfect over eggs, vegetables, or seafood.