This paleo blender hollandaise sauce recipe is a quick and easy version of the French classic. Use it on steamed vegetables, eggs benedict, fish, and more!
Combine egg yolks, lemon juice, salt, and cayenne pepper (if using) in blender. Blend at medium to medium-high speed until it lightens in color, about 20-30 seconds.
Once yolks have lightened in color, turn blender to lowest setting and drizzle in melted butter slowly. Blend for another couple seconds after butter is incorporated.
Season to taste with salt. For thinner consistency, add a little warm water. Pulse briefly to incorporate ingredients
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
The Raw Egg Risk
Davidson's eggs aren't just good for sunny-side
up or poached eggs. Consider all the recipes that feature
raw eggs, like
eggnog,
Caesar salad dressing,
raw cookie dough,
custard
and more. Take homemade ice cream,
for example. Over a four-year period, more than 500 illnesses in the US were traced to
Salmonella bacteria in homemade
ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.
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