Ingredients
- 3 pasture-raised egg yolks
- 1 cup melted ghee or clarified butter
- juice of 1 lemon
- sea salt to taste
- freshly cracked black pepper
- 2 tablespoons chopped fresh dill
Method
Step 1
Separate the egg yolks from the whites and place the yolks in a large bowl and save the whites to make a frittata.
Step 2
Melt the ghee and keep it warm, but not hot. If the ghee is too hot, it will break the emulsion.
Step 3
Slowly add the warm, melted ghee into the egg yolks in a very slow stream while whisking vigorously.
Step 4
Continue to add the ghee until you have an emulsified sauce. If the hollandaise ends up too thick, add a small splash of cold water to thin it out.
Step 5
Whisk in the lemon juice, sea salt and black pepper to taste.
Step 6
Serve hollandaise sauce over poached eggs, poultry, grilled greens or flaky white fish. Garnish with chopped fresh dill. Hollandaise is best served immediately.
Note: If you do break the sauce, don’t worry. Set aside the broken sauce and start again by whisking 1-2 extra yolks then slowly whisk in the broken sauce.
Nutritional Information
Nutritional analysis per serving: Calories 353, Fat 57 g, Protein 3 g, carbohydrate 1 g, Sodium 57 mg
