In creating meals that are free of dairy, gluten, grain and sugar, I enjoy experimenting with adapting processed foods for a non-processed foods lifestyle. It’s relatively simple, after following others in their recipe successes, it creates excitement in someone like me who loves her kitchen and trying out new things culinary!
Breakfast is one of my most exciting meals of the day, is very often a poached egg and asparagus-based meal and most times I enjoy cooked tomato with spicy green chilli to give it a well-rounded finish. I was very excited trying out this hollandaise sauce to accompany my breakfast eggs and veggies, and the taste is so full-bodied, it will complement a steak and veggies beautifully.
Making this decadently rich sauce is similar to making Mayonnaise – it’s an emulsifying effect of the eggs and oils, in this instance ghee, that can turn out perfectly or fail. Patience is a good virtue in making this sauce – although it took me all of two minutes to blend into a creamy, silky, rich full-bodied delight using a blender!
It was amazing making this for the first time and getting it A-OK, which excited and inspired me to definitely make it again and again, as well as other similar sauces that I will share on this blog in the near future. It excites me to no end that the alternatives to store bought and restaurant processed sauces are all within my reach, in my own kitchen, through my love for all things (healthy) food!
Ingredients
1/2 cup melted ghee or grass-fed butter
2 egg yolks
1 Tblsp freshly squeezed lemon juice
2-3 grindings of Himalayan or Sea salt
Pinch of cayenne pepper
Here’s How
- Melt the ghee in a saucepan on the stove top, just enough to get it to a liquid state without it being boiling hot.
- Add the egg yolks, lemon juice, salt and cayenne pepper into a blender or food processor. An immersion blender may also be used.
- Begin blending the ingredients in the blender on a low speed for about 30 seconds. Now…SLOWLY drizzle the melted ghee into the blender through the opening on the lid of the blender. You should add the ghee slowly or the emulsion will separate and form a runny consistency.
- Once all the ghee is added and the Hollandaise sauce consistency has been reached, switch off the blender.
