Hollandaise

Hollandaise

I get a lot of questions regarding eating higher fat or creative ways to incorporate MORE fat into the carnivore or animal based lifestyle. This recipe for hollandaise is probably one of the easiest - and most flavourful ways to do just that. If you are fond of Eggs Benedict, this recipe will send you down memory lane!

Supplies:

• Stick/immersion blender or regular blender

• Small pot

• Measuring spoons

• Small dishes for separating the eggs

• Rubber spatula

Ingredients

• 1/2 cup of butter (you can use salted and omit the salt or unsalted and keep the salt)
  

• 3 egg yolks 

• Pinch to 1/4 tsp sea salt
  

• 1-1 1/2 tablespoons of lemon juice OR raw apple cider vinegar (with the mother!)
  

• Optional: 1/4 teaspoon of cayenne pepper for a kick

Instructions:

1. Melt your butter over medium/low heat.

2. Separate your egg yolks from the whites. (Save the egg whites in an air tight jar/container in the fridge for other fabulous recipes!)

3. Add the yolks, lemon juice or apple cider vinegar, salt (if you aren't using salted butter) and optional cayenne pepper for a kick to a deep dish or to a blender. Give it a mix on low.

4. Once the butter is melted, turn the blender on low, or using your immersion/stick blender on and slowly start adding the melted butter.

5. It will begin to emulsify and incorporate.

6. Serve with your steak or eggs or as a dip! (Or drink it, like I did! LOL - see the video here!)