Paleo Hollandaise

The trick to making a Paleo Hollandaise sauce is to somehow get the richness of butter without actually using butter...I substituted canola mayo (see the Paleo Mayo recipe) for the butter in this simple sauce. It was tangy and rich without dairy.

Paleo Hollandaise

1/4 cup canola mayonnaise (you can make your own using my Paleo Mayo recipe).
Juice of one small lemon (about 1 T. of juice)
2 eggs yolks beaten well
1/8 of a teaspoon of salt
pinch of nutmeg
pepper to taste

Mix all ingredients and stir over low heat for one minute. (Just enough to cook the eggs a bit, but not so much that your sauce becomes chunky).

This sauce is very good on asparagus, broccoli, and cauliflower, and is an important ingredient in my Eggs Hollandaise pictured above. (Eggs Hollandaise: five asparagus spears topped with two poached eggs with Holladaise sauce spooned over the top and sprinkled with cubed ham--a great way to use up leftovers!)