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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 Poached Egg in the Microwave?
I substituted the Djon with Honey Mustard Mayo substituted the cayenne with 1/8 tsp of sweet paprika.
I used a Nutri bullet to blend it.
Prepared, tried, and tested Faaiza Holmes
Tried this recipe?
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