Easy Paleo Ghee Hollandaise Sauce

Hollandaise is one of those sauces to splurge on, perfect for a special brunch or a party with friends. I personally think a Tuesday is reason enough to make one, but that’s up to you to decide. I’m giving you two methods to make the Hollandaise – the blender is faster than the double boiler – but they both rely on the scientific concept of an emulsion. 

[Science alert: Emulsions are a type of mixtures where you force two liquids that normally wouldn't go together to mix. Mayo and vinaigrette are other examples of emulsions. The key to an emulsion is to add the fat - the ghee in this case - very slowly while blending or whisking so the emulsion won't "break" or separate. You must be patient. Smile. Breathe. Hum your favorite tune.]

Use high-quality ghee…grass-fed organic butter that’s already been clarified, which is normally how you’d make Hollandaise. The result’s rich and buttery and ah-may-zing. YUM. It’s easy to double this recipe for a larger crowd.

Ingredients:

• 1/2 cup melted ghee
• 2 egg yolks
• 1 Tablespoon lemon juice
• Pinch of salt
• Pinch of cayenne pepper or dash of hot sauce

Directions for blender method (faster, fewer dishes):

1. Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
2. Place the egg yolks, lemon juice, salt and cayenne pepper in the blender or Vitamix.
3. Start the blender on low and run for about 30 seconds. Now…SLOWLY drizzle the melted ghee into the blender through the hole in the the lid. You must go slow or the emulsion will separate and get soupy.
4. Once all the ghee is added and the Hollandaise has thickened, you’re done. Scrape it out and use on eggs, roasted veggies, a juicy steak…whatever your heart desires. 
5. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook.

Directions for the double boiler stovetop method (takes longer, more dishes):

1. Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
   
2. Place a small sauce pan on the stove with a very small amount of water at the bottom (less than an inch). Heat until simmering. Turn the heat to low.
3. In a small bowl (I prefer glass) that the bottom fits into the sauce pan, whisk the egg yolks and lemon juice until the yolks get pale and frothy.
4. Now put the bowl into the sauce pan. Voila! Double boiler.
5. With the heat on low (LOW), whisk the egg yolks while SLOWLY drizzling the melted ghee into the bowl. Go slow or your emulsion will separate. 
6. Once all the ghee is added and the Hollandaise has thickened, you’re done. Remove the bowl from the saucepan and whisk in the salt and cayenne. Serve over eggs, roasted veggies, a juicy steak…whatever your heart desires.
7. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook.