Hollandaise Sauce Recipe Ghee

In a blender combine egg yolks dijon 1 tbsp tepid water and lemon juice.

Hollandaise sauce recipe ghee. Combine the egg yolks lemon juice dijon salt and cayenne pepper into a high powered blender and blend for 5 seconds. Slowly add the warm melted ghee into the egg yolks in a very slow stream while whisking vigorously. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

In a measuring cup with a pour spout combine the melted ghee water and lemon juice. Use your immersion blender to blend the egg yolks for 30 seconds. Sauce will begin to thicken almost immediately.

3 4 cup cultured ghee melted but not hot. Hollandaise is best when you eat it all right away so plan accordingly. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick about 3 5 mins.

Cover and process on medium high for 20 30 seconds. Put the egg yolks white wine or tarragon vinegar a pinch of salt and a splash of ice cold water in a metal or glass bowl that will fit over a small pan. Place the egg yolks lemon juice salt and cayenne pepper in the blender or vitamix.

Heat 1 to 2 inches of water in a saucepan over medium heat. Combine the egg yolks and the cold water in a glass or stainless steel mixing bowl not aluminum and whisk for 1 to 2 minutes until the mixture is light and foamy. Once egg yolks have lightened turn blender down to low uncover and very slowly pour melted ghee butter into yolk mixture.

Ghee hollandaise sauce paired with sweet potato poached eggs hollandaise recipe serves 1 3 depends on your love for hollandaise. Place the bowl over a saucepan containing barely. Pour the sauce into a small bowl and drizzle over your meal.