Thursday, May 19, 2022

RECIPE: SPREADABLE Hollandaise you can use instead of mayonnaise

Earlier this year, we gave up seed oils because they're very high in omega-6.  We didn't want to give up mayonnaise, though, so I started making hollandaise and adding extra water to the emulsion.  When the hollandaise cooled, it was spreadable!  This is healthiest made with ghee, but if all you have is butter it's fine to use that instead.

Original recipe: Foolproof Hollandaise in 2 Minutes

If you don't have an immersion blender, here is another foolproof way to make hollandaise   

SPREADABLE Hollandaise

Makes 2 scant cups


  • 1 cup ghee or unsalted butter (2 sticks)
  • 3 egg yolks, from medium or large eggs*
  • 3 T. cold water 
  • 2 T. lemon juice
  • 1/2 t. himalayan pink salt 
  • OPTIONAL seasonings - garlic, mustard, harissa, curry powder, whatever you would use to flavor mayonnaise!  In the photo above, I used 2T each of chives, dill, and parsley, and 2 cloves of garlic grated on a microplane.


*WASH THE EGG SHELLS with soap and hot water.  Dry them, then separate the yolks.  Save the whites for another use.

In a small saucepan over medium heat, melt ghee or butter until foam subsides, about 5 minutes.

While the ghee/butter is melting, add the egg yolks, water and salt to a pint jar and get out your immersion blender.  If you're going to season the hollandaise, add the seasonings to the jar.

When the foam has subsided on the ghee/butter, pour it into a heat-proof pitcher.

Add the lemon juice to the jar with the egg yolk.

Insert the head of the immersion blender into the pint jar and turn it on.  With the motor running, slowly pour the hot ghee/butter mixture into the yolks.  The acid and heat will perfectly cook the yolks!

Taste and adjust seasoning.

Refrigerate until cold.  

If it's still too stiff to spread, let it come back to room temperature and add 1-2 T warm water.  Mix thoroughly and refrigerate.  If you increase the water when you're making it, it might end up being too liquidy.  I think it depends on the egg yolks - sometimes 3 T. is perfect, sometimes I need to add more water later. 


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