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Poached Eggs Homemade Hollandaise Sauce

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Try this Poached Eggs Homemade Hollandaise Sauce and you will not be disappointed.


  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon
  • 1/4 teaspoon salt
  • pinch of cayenne pepper
  • ½ cup butter or ghee – for more for a thinner consistency, melted and hot


Melt the butter slowly in a pot, but do not boil – it needs to keep all the moisture in.
Put the yolks, lemon juice, and pepper into the blender and blend for about 20-30 seconds. If possible, turn down the speed on the blender for the rest – mine couldn’t, and worked out just fine.
Add the butter by slowly drizzling it in while still blending.
I had to thin mine considerably with warm water (about 2 tablespoons) and it was still very thick.
Mine also came out very yellow because I used free-range eggs with dark yolks.
We used it within minutes, but they say it will hold for an hour.
After I poached our eggs, I held the sauce over the steaming water and stirred it a while to cook, but the reasoning is that the heat of the blender also cooks it a bit.
It was a super simple and very delicious way around such a technically challenging sauce. I’ll make it again, for sure.

Have you ever tried to make a Poached Egg in a Microwave?


I substituted the Djon with Honey Mustard Mayo and substituted the cayenne with 1/8 tsp of sweet paprika.
I used a Nutri Bullet to blend it.

How to test the freshness of eggs

Prepared, tried, and tested Faaiza Holmes

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