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.
- 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)
- 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!
- Set melted butter aside.
- Put duck egg yolks and lemon juice in the blender with a pinch of salt. Blend for about 30 seconds straight.
- 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.)
- Your sauce should be a beautiful deep yellow, thickening as you go.
- Once you’re out of butter, taste, add salt if needed
- Add a shake of smoked paprika for flavor.