5 Minute Hollandaise
Hollandaise is one of those sauces that often feels like a restaurant thing. Like you’d never make it at home.
It’s hard to make, right? Complicated? Emulsions are involved, blenders… It’s easier to just go out and order some eggs benny from a restaurant.
You might be surprised at how easy it is to make with a couple of key ingredients.
Secondly, this recipe uses ghee as its fat.
You might not be super familiar with ghee. I know I wasn’t. It’s one of those things that I knew my Desi friends used a lot, but other than that… why would I use it? What were the advantages of using ghee over butter?
Ghee is essentially clarified butter. Butter is clarified when it’s cooked at a very low heat until the water evaporates, leaving behind just the clarified fat.
In India, it has ayurvedic properties, I remember my dear friend Babs using it extensively (bathing, drinking it) while undergoing cancer treatment.
Rich in healthy fats, it’s a big part of the recent paleo movement, and it’s great for using to cook with, because it has a higher smoke point than butter and won’t burn as quickly.
And it’s great for making hollandaise sauce. Ghee is fairly liquid, even at room temp, but if it’s not liquid enough to pour like an oil, you can just sap it in the microwave for a few seconds.
With just 5 simple ingredients and 5 minutes, the end result is this delicious, nutty 5 Minute Hollandaise that you’ll want to put on everything.
I put my 5 minute hollandaise on brussels sprouts. If you want to make it fancier, you can add some extra seasonings: hot sauce, chipotle, harissa, or my personal favourite, smoked paprika.
- Immersion Blender
- 2 egg yolks
- salt and pepper
- 3 tbsp lemon juice
- 1/2 cup melted ghee (I used Nanak organic)
- Place the egg yolks in a deep container, and season well with salt and pepper.
- Blend together using the immersion blender.
- Add the lemon juice and blend well to combine.
- With the immersion blender running, slowly drizzle the melted ghee into the container. As you add it, the hollandaise will form and thicken. Sauce will continue to thicken in the refrigerator.