Paleo weight loss

Hollandaise Sauce

2 large egg yolks

2 teaspoons (10 ml) cold water

1 tablespoon (15 ml) freshly squeezed lemon juice, divided

½ cup ghee, melted (but not hot)

Salt, to taste

Cayenne pepper, paprika or Tabasco sauce, to taste

1. In a medium saucepan, heat about 2 inches of water to a gentle simmer.
2. Meanwhile, in a heatproof glass or aluminum bowl, whisk together the egg yolks, the 2 teaspoons (10 ml) cold water and a few drops of lemon juice. Whisk until foamy and light.
3. Making sure the bottom of the bowl does not come in contact with the water, place the bowl with the egg yolks over the simmering water (essentially creating a water bath) and continuously whisk the yolks until they have thickened, about 1 to 2 minutes.
4. Remove the bowl from the heat and ever so slowly (we’re serious, super slowly) begin adding in drops of ghee, whisking the whole time. Continue adding the ghee (you can increase the speed at which you add the drops as the mixture starts to thicken) until all of it has been mixed in.
5. Mix in the remaining lemon juice, salt, and cayenne pepper, paprika or Tabasco sauce, if desired.

VARIATION: You can convert your hollandaise into a “quick and easy” béarnaise sauce by adding roughly 1 tablespoon (15 ml) minced fresh tarragon and 1 tablespoon (15 ml) finely diced shallots. Note that true béarnaise sauce typically involves a slightly different process (simmering the shallots and tarragon in vinegar in place of the lemon juice in the hollandaise). You could go that route, too, but this way may be easier!

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This hollandaise sauce is the classic made simple: egg yolks whisked over a gentle water bath, thickened with a slow drizzle of melted ghee, and finished with lemon. It comes out rich, glossy, and stable, with no flour and no butter. Ten minutes of whisking and brunch is sorted.

Pro Tips

• Keep the bowl above the simmering water without letting it touch. Direct contact scrambles the yolks instead of gently thickening them.
• Add the melted ghee drop by drop at the start - seriously, super slowly - whisking constantly. You can pour faster once the emulsion thickens.
• The ghee should be melted but not hot. Scorching hot ghee will cook the yolks on contact and break the sauce.
• Whisk the yolks with the cold water and a few drops of lemon juice until foamy and light before the bowl goes over the heat.
• For a quick bearnaise, stir in about 1 tablespoon minced fresh tarragon and 1 tablespoon finely diced shallots at the end.

Frequently Asked Questions

Why did my hollandaise sauce separate?

Almost always the ghee went in too fast or the bowl got too hot. Start over with fresh yolks and add the fat in drops, whisking constantly.

Is hollandaise sauce paleo?

This version is - it uses ghee instead of butter and contains no flour or thickeners. Just egg yolks, lemon, and ghee.

Can I make hollandaise ahead of time?

It is best fresh. If you must, keep the bowl over lukewarm water for up to 30 minutes and whisk it smooth again before serving.

What should I serve hollandaise sauce with?

It is the classic partner for poached eggs and asparagus, and it turns simply cooked fish or vegetables into something special.

Recipe Card

Stav Kogan

Hollandaise Sauce

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Servings: 4 servings

Calories: 190

Ingredients Method Nutrition

Ingredients

  

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• 2 large egg yolks
• 2 tsp cold water
• 1 tbsp freshly squeezed lemon juice, divided
• ½ cup ghee, melted (but not hot)
• Making sure the bottom of the bowl does not come in contact with the water, place the bowl with the egg yolks over the simmering water (essentially creating a water bath) and continuously whisk the yolks until they have thickened, about 1 to 2 minutes.

Method

 

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Nutrition

Calories: 190kcalProtein: 1gFat: 20g

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