FREE SHIPPING ON ORDERS OVER $50 | CONTIGUOUS U.S. ONLY

Search

SEARCH

RECIPE: EASY ENZYME-RICH HOLLANDAISE SAUCE

Recipe: Easy Enzyme-rich Hollandaise Sauce



This is great over vegetables or poached eggs. It’s made in a blender so it goes together quickly. Try it for a special breakfast!

INGREDIENTS:

INSTRUCTIONS:

  1. Gently heat butter over low heat in a small saucepan until just melted. (Do not boil.) Set aside.
  2. Place egg yolks in a blender container. Add lemon juice and salt. Blend together briefly, then drizzle in melted butter as blender is running on low-medium speed.
  3. When mixture has thickened, add the whey and pulse briefly.
  4. Use immediately or allow to sit at room temperature for 6 to 8 hours to lacto-ferment (only if you are using pastured egg yolks; if not, refrigerate promptly).

RECIPE NOTES:

Makes about 1 cup of sauce or enough to cover 6 poached eggs. Store any leftovers in the refrigerator and reheat in a double boiler, being careful to heat only until just warmed through.

 

Ready to Learn More?