Description
This classic sauce has all of the flavor and none of the dairy.
Ingredients
Instructions
Method 1 (whisk)
- Add the separated egg yolks and lemon juice to a heat-proof bowl and whisk lightly.
- Place the bowl on top of a pot of lightly simmering water. Keep whisking and make the sure the bowl doesn’t get hot enough to cook the eggs.
- Add in the ghee, one small spoonful at a time and whisk it in. Keep doing this until a thick sauce forms.
- Then season with salt and pepper, to taste, and serve.
Method 2 (blender)
- Blend the egg yolks and lemon juice together in a blender that has a lid with a hole in the top.
- Keep blending at a low speed while you slowly add in the ghee.
- Stop when the sauce thickens.
- Then season with salt and pepper, to taste, and serve.
Notes
Most Hollandaise sauce uses butter. Here we use ghee. That’s the only way this is different from traditional Hollandaise sauce.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 0 g
Nutrition
- Calories: 286
- Sugar: 0 g
- Fat: 31 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 5 g