Duck egg hollandaise sauce
Prep time
Cook time
Total time
Rich, nourishing and flavorful - blender duck egg hollandaise is INSANELY good!
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Serves: 2-4 servings
What you need
  • 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)
  • (Recipe for poached eggs and roasted veggies below)
What to do
For the hollandaise
  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, and EAT DAT.
  7. Add a shake of smoked paprika for flavor.
For poached eggs
  1. 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.)
  2. Crack 2 whole eggs into the water. Cover the pot and turn off the heat.
  3. For runny chicken eggs, cook about 4 minutes. For runny duck eggs, cook about 6 minutes.
  4. Remove from water with a slotted spoon. Gently rinse with cool water to get rid of the vinegar taste.
For roasted root veggies
  1. Chop root veggies (carrot, sweet potato, or butternut squash are my favorites) into uniform pieces.
  2. Toss with enough cooking fat to barely coat.
  3. Roast at 400° for about 15 minutes. I use a toaster oven because it doesn't require preheating, and that is CLUTCH.
Recipe by Real Food Liz at