I am a fan of breakfast for dinner, but the hubs is not as big of a fan – unless I tempt him with eggs benedict. This weekend we had a late night, which meant a late morning, and that led to a lazy day. What better to wrap up a lazy day than breakfast for dinner?
I was shooting Foodtography photos for 4th & Heart, so I went ahead and used their Ghee to make this easy Hollandaise Sauce. You see, this recipe requires melted butter (or Ghee) and I am not a fan of the microwave and not patient enough to stand over the stove to melt butter without burning it – enter Ghee. Since Ghee has a higher smoke point, it made my melting on the stove fool proof.
I moved in June and have a few new friends. One of them admitted last weekend that when she googles recipes, she always puts the word ‘easy’ before anything else she types. So, for Catherine, this recipe includes the title Easy – but it really is easy. And since there is lemon juice in it, we can say easy peasy, lemon squeezy.
Back to the story of this weekend’s dinner… It was not a completely lazy dinner because it required the step stool to harvest a lemon since the lower half of the tree has been picked bare (as it is on the sidewalk of my house and known as the neighborhood lemon tree). It was otherwise a cinch to make — I think washing the blender took longer than anything. It is a little like magic sauce because it is also great over veggies and meats. I like to sauté some spinach so it feels like I am eating healthy. And since I used Ghee, which some say has amazing health benefits, I am using a healthy version of Hollandaise Sauce. Perhaps it is not healthy, but healthier… like dark chocolate – it is a healthier version of chocolate because it is a superfood, right?
Hollandaise Sauce Ingredients
- 1/2 cup Ghee (melted)
- 3 egg yolks (room temperature)
- 1 tbsp fresh lemon juice
- 1/8 tsp salt
- 1/8 tsp paprika
- hot water for adjusting consistency
Easy Blender Hollandaise Sauce Directions
- Melt Ghee and have at the ready.
- Warm blender with hot water and empty it (my blender is metal so I just run super hot water over the outside).
- Place egg yolks, lemon juice, salt, and paprika into blender and process covered on high for about 20 seconds.
- Turn blender down to low, and slowly drizzle melted ghee into yolk mixture in through the hole in the top. It will begin to thicken almost immediately, but continue to process until all of the Ghee is incorporated.
- Adjust for salt and lemon. Add a little hot water as needed to adjust thickness and consistency. Serve immediately.
Note: While I was paid by 4th and Heart to photograph their product, this is not a sponsored post. They did not require me to eat their Ghee, but we did, so I am sharing my culinary turn of events from this weekend.