Blender Hollandaise

As you guys must know I am a lover of good butter. The best you can attract to yourself. I live in the land of enlightened farmers or small farms or Southern Maine, where I can source raw butter from Maine or New Hampshire farms. Yes, I realize I am blessed, but ask around at health food stores or your like minded foodie friends, you may find enlightened farmers among you.

Years ago I made real Hollandaise sauce, the kind you cook on the stove whisking forever, till your wrist feels like it's going to fall off. If real Hollandaise is what you want, we'll look elsewhere. If it can't be done easily and quickly you won't find it on this blog. So, probably 35-40 years ago I found blender Hollandaise in a who knows, a magazine? I made it a few times and then it went into hibernation while I went vegetarian, vegan, low fat or whatever form I lost my mind. So when I found my mind again, I knew I had to recreate Blender Hollandaise! I figured I'll just make it like mayonnaise, but use butter and lemon. Butter and lemon are the necessary ingredients to the taste of Hollandaise.

-melt 1 cup of the best butter you can find, that is 8 ounces, very low heat, carefully so it doesn't get too hot!

-In the blender place 1 whole egg

-2 Tablespoons fresh squeezed lemon juice


-1 teaspoon salt


-slowly, slowly pour the melted butter while the blender is still going on high speed

There you have it. This Hollandaise will be spoonable onto your favorite veggies or meat. If you have any leftover you can put it in a jar in the fridge for a few days. It will get solid but when you put a spoonful on warm food it will melt nicely!

Try it on: asparagus, cauliflower, broccoli, Brussels sprouts, burgers, steak, fish, shrimp, or anything you want to taste ridiculously amazing!