Raw Hollandaise Sauce

Hand me a spoon please! This is one serious bowl of yumminess :-)
If you don't have raw use regular old pasteurized butter, organic if you can.

This recipe is based on the one from The Best of Bridge, The Best of the Best - Vol. 1 (Page: 38) Never Fail Blender Hollandaise Sauce

  • 1 cup or 8 oz raw butter
  • 4 egg yolks, fresh from pastured birds
  • 1/4 tsp unprocessed salt
  • 1/4 tsp honey
  • 1/4 tsp dijon mustard
  • 1/4 tsp tobasco
  • 2 tbsp fresh lemon juice

Melt the butter in a small pot over the lowest heat setting your stove has. If you are using raw butter this is important or it isn't going to be raw anymore, so let it take it's time.

Put the rest of the ingredients into the blender in the order shown.

When the butter is melted, whiz the stuff in the blender for 5-10 seconds and then slowly pour the melted butter through the hole in the lid (not that tiny hole people use for making mayo, that big hole that the handle thing slips into) whizzing the entire time. I use the low setting on my blender (Bosch), other blenders might need medium or high.

Ta-da! Yummy creamy delish raw hollandaise!

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