Blender Hollandaise Sauce

All Recipes

3 egg yolks
1/4 teaspoon mustard
1 tablespoon lemon juice
1 dash siriacha

salt and pepper

dash of garlic powder

1/4-1/2 c butter

Serve immediately.  As it cools it doesn't taste as good. But it can be heated in the microwave, it just separates some. Or possibly put the sauce in a plastic container and surround the container with pipping hot water.

1. In the container of a blender, combine the egg yolks, mustard, lemon juice and siriacha, salt and pepper, and garlic. Cover, and blend for about 5 seconds.

2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 30 sec, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It took a few minutes to thicken b/c I didn't heat the butter crazy hot, it kept popping and exploding in the microwave.

I served over an over easy egg with a sauteed corn tortilla.

Braised Coconut Spinach & Chickpeas with Lemon

The Kitchn
Jen coon made this for my family after baby luke arrived. it was very tasty and I want to make it again.

• 2 teaspoons oil or ghee
• 1 small yellow onion
• 1/2 cup sun-dried tomatoes, chopped
• 4 large cloves garlic, peeled and minced
• 1 t ginger powder or 1 tablespoon peeled and grated fresh ginger
• Finely grated zest of 1 large lemon
• 1 dried hot red pepper, or pinch red pepper flakes (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed or lentils
• 1 pound baby spinach
• 1 (13 to 14-ounce) can coconut milk
• 2 tablespoons freshly squeezed lemon juice, plus more as needed
• 1 teaspoon salt, plus more as needed

• For serving:
• Whole roasted sweet potatoes
• Fresh cilantro leaves
• Toasted unsweetened coconut

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook until the onion is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.

Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and are coated with the onion and garlic mixture.

Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been added, add the coconut milk, lemon juice, ground ginger, and salt. Bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, about 10 minutes. Taste and season with more salt and lemon juice if needed. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Recipe Notes

Serving: This is thick enough to eat on its own with a fork, but it's also saucy enough to serve over pasta, rice, quinoa, or another grain.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.