Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30

Blender Hollandaise

Or in other words—Lazy Hollandaise. You don’t have to worry about this classic hollandaise breaking. The blender pretty much makes the sauce foolproof.

Makes 1¼ cups

• 1 cup Ghee or clarified butter
• 4 large egg yolks
• 2 tablespoons fresh lemon juice
• ¼ teaspoon dry ground mustard
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper

In a small saucepan, melt the ghee over medium heat, stirring constantly. When it starts to bubble, remove from the heat and set aside.

Combine the egg yolks, lemon juice, mustard, salt, and cayenne in a high-speed blender. Place the lid on top and blend on high. With the machine running, pour in the melted ghee in a thin stream through the lid opening. When all the ghee is added, turn off the blender and transfer the sauce to a serving dish, or store in an airtight container in the refrigerator for 1 to 2 days.

note: Hollandaise will harden when refrigerated. To reheat, place the sauce in a double boiler over low heat, stirring constantly, until desired consistency is reached.