I remember being in cooking school and learning about hollandaise. One of those sauces that you have to get just right or it will separate and be a big mess. Now, that can sound daunting but it actually isn’t that hard to make. This easy hollandaise sauce is totally clean and paleo and goes deliciously over poached eggs, a frittata or anything else really.

Hollandaise is usually served on top of eggs such as this delicious scrambled eggs Florentine recipe, which is funny because it is made from eggs. Pretty much just eggs and butter. A whole lot of butter. Who doesn’t like butter!? It is very creamy and can be found in many French restaurants. I like it poured over asparagus personally. I’ve even had a fancy hollandaise that had additional spices in it that were a huge surprise to my tongue.

Because hollandaise is finicky, be sure to read all the instructions first and have all your ingredients and cooking utensils out. This way you can give the sauce your full attention and make it rich and creamy.

Easy Hollandaise Sauce

• Author: Jill Hillhouse CNP, with Lisa Cantkier CHN
• Yield: 1 cup 1x

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Description

This easy hollandaise is totally paleo and goes deliciously over poached eggs, a frittata or anything else really. Hollandaise is usually served on top of eggs which is funny because it is made from eggs. Pretty much just eggs and butter. A whole lot of butter. Who doesn’t like butter!?

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Ingredients

Scale 1x2x3x

• ¾ cup grass-fed better
• 2 large free-range egg yolks
• 1 tablespoon freshly squeezed lemon juice
• OPTIONAL: ¼ teaspoon cayenne pepper
• 1 tablespoon warm water, if needed
• EQUIPMENT: Immersion blender (see below notes in case you don’t have an immersion blender)

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Instructions

1. In a small saucepan, melt butter over medium-low heat. Heat, swirling, until warm but not bubbling.
2. Pour into a spouted measuring cup.
3. Place egg yolks, lemon juice and cayenne (if using) in a tall container (see below note).
4. Using the immersion blender, pulse about 10 times to combine.
5. With the blender running, gradually drizzle in warm butter, blending until the sauce emulsifies and thickens (about 1 minute).
6. If the sauce becomes too thick when all the butter is added, blend in some warm water.
7. Serve immediately or transfer to a glass jar and keep warm in a hot water bath for up to 1 hour (see below note).
8. Enjoy!

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Notes

If your butter gets too hot in step 9, it could curdle the sauce. Make sure to melt it over medium-low heat so it doesn’t bubble.

An immersion blender is the easiest way to make this sauce. Use the blending container it comes with or a tall glass jar with an opening big enough to fit the blender, such as a wide-mouth mason jar.

If you don’t have an immersion blender, you can use a regular blender or a food processor to make the sauce. Drizzle in the warm butter through the feed tube.

Keeping the hollandaise warm over direct heat may cause it to split, so keep it warm indirectly in a glass jar set in a pan of hot water.

From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.