The hollandaise sauce I make is very easy:
1 stick real butter
2-3 egg yolks (preferably organic)
Juice of 1/2 a lemon
salt and pepper
Melt a stick of butter in the microwave--make sure it is in something you can pour from, as we will be drizzling it a bit later.
In a blender put your egg yolks, your lemon juice, and a good grind of black or white pepper and a little salt. Blend on high for about 5 seconds (I pulse it five times) then turn the blender on a medium-ish speed, and as the motor is going, drizzle in your melted butter. The hot butter will cook the eggs, but still maintain a smooth sauce (like mayo, but richer). This is an excellent sauce for asparagus and ham, eggs and tomatoes (as pictured above) or broccoli or cauliflower. I'm sure you can find even better uses for it!
Tip: If you want to avoid the dairy completely and be a "true" Paleo, it is equally good if you make your Hollandaise with olive oil (about 1/2 cup) instead of melted butter--it will end up more mayonnaise-y but still just as good--just remember to refrigerate it since the eggs won't be cooked!
2 comments:
I've always shied away from making hollandaise sauce, because it seemed so complicated and time consuming. This recipe looks so easy, I'm going to have to try it! Thanks for sharing!
Great! Let me know what you think. I use salted butter, so it doesn't need much salt, but you probably want to adjust the flavors to taste--everybody is a little bit different...
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