Hollandaise Sauce


  • 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


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

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