This is a Hollandaise sauce that is fast and easy. Anyone with a blender can make this sauce! No-one can get this wrong. I am sure the purists will swoon in horror. It is not a high brow sauce, but it is perfectly adequate for every day eating. And tasty. 
No need to stand stirring a pot and adding ingredients by the dribble. No need to stand in the kitchen weeping over a yellow curdled mess. You can even pause half way through if you are waiting for the lost ones to find the dinner table.
You need a lemon, eggs, butter and a little salt. That is all. This is so simple I have not even looked up the recipe is years. My favourite recipes are the ones I do not have to write down! 
Place 3 or 4 egg yolks (I use 4) , the juice of half a lemon and a big pinch of salt in the blender. Blend until fluffy. (This is where I pausesometimes) Then slowly dribble in 5oz of very hot unsalted melted butter while the blender is running. Once combined very well, pour over very hot asparagus. Once you have added the melted butter and whirled it up, pour immediately over the asparagus and serve.
Basically this recipe has three ingredients so ensure that you use the freshest and best of ingredients. And make sure your eggs are very fresh and from a trusted source. I am incredibly lucky to have my own eggs and to be able to make the butter so this is a lovely sauce that we eat the whole asparagus season.
Recipe adapted from simply recipes.
Good morning. Now I must zoom as I need to have Mary’s cat at the vet by 7.30 for the procedure that Boy Cats need to have.
Oh and Kupa is making friends. The barn chickens, who spent the first two days sitting on a barn gate staring at the peacock, while he stared back, have found a hole in his gate big enough for the small ones to squeeze through and they have been sharing his food. And hopefully saying thank you!
So after the weekend, when his quarantine is over, all the barn doors will be closed and his little enclosure gate will be left open and he can choose to come out and explore the barn. After a week or so of that, I shall leave the South doors open so he can come out into the garden when he wants to! Now that will be wonderful.
Though I think he will be slow in coming out as he is such a calm quiet bird. He seems to be content on his perch watching us go by. Bobbing up and down and peering short sightedly.
Good morning. Have a great day.
celi
The Kitchen's Garden 
92 responses to “The easiest Hollandaise sauce in the world”
Perfect for my Easter Brunch!!! Thank you very much!!!
Linda
http://coloradofarmlife.wordpress.com
http://deltacountyhistoricalsociety.wordpress.com
Oh yes, easter brunch, with ham and .. YUM!! c
That certainly takes the pain out of reducing red wine vinegar! Great pictures too 😉
Hmm, it seems i am overdue for a visit, red wine vinegar reduction?.. c
Yep that’s it – it tastes great but hurt’s like hell during the reduction!
I hope you had a teensy bit of red wine for a wee drinkie during that painful process. c
I remember a Christmas day where two of us cooked dinner and we had to reduce a bottle of red wine vinegar – we drank a whole bottle of Zubrowka vodka during the cooking process – mostly during the red wine vinegar reduction!
Well one has to hope that the reduction takes a very very long time and towards the end does not need a lot of attention! brilliant, a man after my own heart.. c
wow Cecilia..where have I been?! Your food photos are gorgeous!! I’ve always loved your farmy pics, but these shots are stunning!! I’m ….gasp! a huge fan of blender hollandaise! Really who has that time to do that double boiler method! Mostly I use it for brunch/breakfast dishes so even more so that it’s early morning, I love the blender method!!
Excellent Lynda, I am so glad when i hear that others cheat like me!! safety in numbers and all that! c
Organic lemons in fridge, check …. Umm Celi do you think (y)our John could drop off some asparagus. eggs and butter here on the way to work on Tuesday please??? This recipe is a keeper, thanks.
Woo hoo.. wouldn’t that be grand!! c
How lovely! This sounds very rich for a no cook method! I like the “no double-boiler” requirement! I love hearing about the asparagus…among nature’s best! Thanks for the Kuba update. I think he will definitely make himself emporer of the farm before long! Debra
he is already gathering his followers, i am stalking them trying to get pics for you today!! c
Yum, we’re getting some lovely asparagus in the shops now, and in fact there’s a farmers market on Saturday morning where I can get eggs, asparagus AND gorgeous, yellow farm butter… This sounds perfect for brunch. Glad Kupa is settling in and making some new friends, he will be a lovely addition to the farmy.
Oh you have all the good stuff at your market, I am impressed! You are going to have a fantasticly tasty summer! c
I sure am, it’s a great little market. I can also pick up Scottish buffalo. Who knew we had those?
what is a scottish buffalo?
The same as a normal buffalo but they live in Scotland. Not what you’d expect in among the sheep and heather.
Good to here Kupa is settling in well. I am sure he will be a truly splendid sight when he gets to walk around the farm, not that he isn’t splendid already but hopefully you know what I mean.
I know exactly what you mean I hate having him in his enclosure.. even if it is a big one. He needs the green of the grass to set off his plumage! c
I am SWOONING over the color your farm-fresh eggs give the Hollandaise Sauce!
hope the day is going well!
I meant to write that this colour has not been manipulated, the eggs make everything borderline gaudy orange.. our day was great, i hope yours was too, are you having this cold snap? c
Not really – lows around freezing, highs in the mid 50’s. As long as there’s sunshine to go with that, it’s good. The slightly colder nights are keeping the fruit trees from blooming.
hmm.. yours sounds more logical, our blossom has been and gone and now we are having the freezing nights! oh dear.. c
Your opening photo is such a great still-life, Celi. WIth all of that wonderful asparagus you have, it would be a crime if you didn’t have a good recipe for Hollandaise in your recipe arsenal. Why can they not make a silent blender? Your recipe will taste every bit as good as the double-boiler versions but so much more practical and accessible for the home cook. With a silent blender, no one would know how you made it and, frankly, why should they?
Ah.. VERY good thinking! So I could just whip it up with the mere scrape of a spoon against the side of a pot, and no-one would know i was cheating.. you are a wicked fellow, we had best get onto devising this silent blender! We will be rich!!! Rich I tell you.. RICH!!! RICH!! (wicked laughter!) c
Sometimes you just crack me up! 🙂
Easy hollandaise sauce?? Count me in!! Love that there’s only three ingredients. When my brothers and I were growing up, we’d only eat broccoli and asparagus if my mom served it with a cheese sauce or hollandaise. Fear not, we can eat the veggies plain now. Oh, how we’ve grown up. 😉
You guys were naughty!!! c
I have a blender attachment that’s intended to fit on the top of my Kenwood standmixer … and do you think I can figure out how to make it fit into the hole? Nope. Nada. No way Jose. Even Peder can’t do it. We nearly took an power drill and hammer to it one day but decided that was a bit too extreme. Maybe we should try again; that sauce looks good.
Good night, farmy and c.
Wow, what a bad design.. i am sure you will work it out .. oh and I must pop over as i have a MOTHER in my red wine vinegar!! woo hoo! c
Fantastic news on the Mother of Vinegar (MOV). How long did it take? Seems to be several months, right?
Yes, I would have to go look at the date but definitely a few months, so what do i do now? I am going to go and look at your vinegar diariees and check the next step! it is the red wine vinegar.. c
The recipe sounds so simple! Simple enough for me even! 😉
I will out it to the test very soon; thank you.
I mean “put” it to the test . . .
Hollandaise has always scared me – cooked mayonnaise I was told but yours doesn’t seem very cooked either, which is another paranoia. Hmm, maybe I can get the (reluctant) husband-guinea pig to test it to see how eggy it actually it is, though what to serve it on is another matter because asparagus would not be an option for this guinea pig!!! Thanks for giving me ideas. 😉
hmm. we will have to put our thinking caps on! c
The guinea pig-husband has just eaten asparagus … with gravy! I am duly horrified at the sacrilege. 😉
Oh well.. he ate it? gravy can be good? bless.. c
That asparagus looks so delectable, and the sauce sounds the perfect accompaniment.
Morning Juliet, send me what you have written today, i can never find your blog and i love your work, I can only find a home page that seems to be inactive.. techy stuff defeats me.. c
Do come and visit. If you click to be a follower, you should automatically be send the ino about the posts: http://seasonalinspiration.blogspot.co.nz
Wonderful and I’m seriously jealous of your asparagus. But happy for you of course!