Well, now I know how Elisabeth Shue and Val Kilmer felt when they were running around with the formula for cold fusion. Because in making this blender duck egg hollandaise sauce, I basically changed the game.
If “changed the game” means “licked the plate for five minutes.”
We have three of the quackiest ducks this side of the Mis’sippi, and while our chickens have stopped laying for the winter (we choose not to artificially extend the laying season by lighting their coop) we’ve still had the joy of discovering a duck egg nearly every day.
Duck eggs have the most gigantic, gorgeous, rich-tasting yolks. Ever. (Eat the Yolks. Eat the Yolks. Eat the Yolks.) And they make the most gorgeous, rich-tasting hollandaise. And it’s EASY to make.
Hollandaise sauce is so full of nourishment, it’s no wonder it tastes so rich. Egg yolks contain fat-soluble vitamin A, choline, and healthy fat; butter (and ghee) also contain vitamin A and healthy fats – and if yours is from pasture-raised cows, you’ll get some good conjugated linoleic acid and vitamin K2, too!
PS: if you’re looking for a good fertility food, egg yolks are IT. #babymakingandbeyond
I used my hand blender to make this, which is AMAZING – not to mention much more affordable than all the fancy-schmancy blenders out there. I find it’s much better for making smaller servings than a big ol’ blender, anyway.
Make this. Make it. Makeitmakeit. And put it over roasted veggies and MORE duck eggs, like I did.
- 2 duck egg yolks
- 1 Tbs. lemon juice (juice from about 1/2 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)
- (Recipe for poached eggs and roasted veggies below)
- 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, and EAT DAT.
- Add a shake of smoked paprika for flavor.
- Boil water. Once water boils, add about 3 Tbs. white vinegar. Or just dump some in, like I do. (The vinegar keeps the white from spreading out all over the place.)
- Crack 2 whole eggs into the water. Cover the pot and turn off the heat.
- For runny chicken eggs, cook about 4 minutes. For runny duck eggs, cook about 6 minutes.
- Remove from water with a slotted spoon. Gently rinse with cool water to get rid of the vinegar taste.
- Chop root veggies (carrot, sweet potato, or butternut squash are my favorites) into uniform pieces.
- Toss with enough cooking fat to barely coat.
- Roast at 400° for about 15 minutes. I use a [url href=”http://amzn.to/1AexyuL” target=”_blank”][u]toaster oven[/u][/url] because it doesn’t require preheating, and that is CLUTCH.