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:
- 3 pastured egg yolks (the fresher the better)
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 tsp. Celtic Sea Salt
- 1/2 cup cultured butter
- 1 Tbsp. whey
INSTRUCTIONS:
- Gently heat butter over low heat in a small saucepan until just melted. (Do not boil.) Set aside.
- 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.
- When mixture has thickened, add the whey and pulse briefly.
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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.
