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Just in time for the weekend I’ve got one of my favorite brunch recipes to share with you! This recipe for my Immersion Blender Hollandaise comes from my eBook, Get Sauced…and I could literally eat it with a spoon. It’s SO GOOD.
If you’ve ever made traditional hollandaise over a double boiler, you know it’s a hit or miss if it’ll actually turn out, or if it turns into very odd scrambled egg yolks. For me it always turned into scrambled eggs, so I was determined to find a way that works every time…which is where my favorite kitchen gadget, the immersion blender comes into play! An immersion blender makes it SO easy to make foolproof hollandaise in less than a minute!
Although I definitely prefer this Immersion Blender Hollandaise using ghee, you may substitute coconut oil for strictly dairy-free. This can also be made in a regular blender, following the same directions and pouring in the melted and hot ghee while the blender is running on high.
I especially love this hollandaise topped on poached eggs and crispy sweet potatoes, but it’s also amazing with steamed broccoli or asparagus.
Enjoy this recipe for my Immersion Blender Hollandaise!
Immersion Blender Hollandaise
- Place the egg yolks, fresh lemon juice and sea salt in a tall container, such as a 2-cup pyrex measuring cup. Blend with your immersion blender.
- While the immersion blender is running, very slowly pour in the melted and hot ghee. The mixture will emulsify quickly. Continue to blend until you have added all of the ghee. When serving, top with a dash of cayenne pepper.
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