Duck Egg Hollandaise

There are 5 ingredients that when married make one of the most beautiful sauces of all time. Considered one of the five sauces in the French haute cuisine repertoire I think it’s safe to say that hollandaise sauce is perfection. It’s rich, buttery, smooth and creamy with a hint of tang from the lemon. YUM.

One of my favorite Instagram accounts to follow is Real Food Liz. She’s constantly posting delicious, real food and she’s a big inspiration in the kitchen for me. A few days ago I’m scrolling through pictures of my best friend’s baby, my other friend’s cat, wine pictures and then I hit this picture of sweet potatoes, poached eggs and one of the prettiest colored hollandaise sauces I’ve ever seen. I immediately go to her website to find this recipe and find out that instead of chicken eggs she’s used DUCK!

It’s amazing, like I want to drink it out of a cup amazing. You’re welcome in advance.

Duck Egg Hollandaise Sauce


  • 2 duck egg yolks
  • 1 Tbs. lemon juice (juice from about ½ lemon)
  • 6-8 Tbs. butter or ghee, melted (8 Tbs. is one stick of butter, and yes, EAT ALL THE BUTTER)
  • Pinch of salt
  • Pinch of smoked paprika (optional)
  1. Gently melt the butter or ghee over low heat. You want it only as warm as it needs to be to melt; you don’t want it hot!
  2. Set melted butter aside.
  3. Put duck egg yolks and lemon juice in the blender with a pinch of salt. Blend for about 30 seconds straight.
  4. Slooowly drizzle/add small amounts of butter to the blender and blend well as you go. (I add about 2 tsp. butter at a time, blend well, repeat.)
  5. Your sauce should be a beautiful deep yellow, thickening as you go.
  6. Once you’re out of butter, taste, add salt if needed
  7. Add a shake of smoked paprika for flavor.

– Stephanie

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