Paleo Hollandaise Sauce

I don’t know what my deal is this week but I honestly just found my dish soap in the fridge. I think there’s only so much shit you can get done before your brain is a perpetual pretzel. That sounds like my band name – Kayla and the Perpetual Pretzels.

While on my journey of confusion, I realized I’ve been making my hollandaise sauce with olive oil for over a year because I realized I hate the milky taste of butter and ghee (yeah, I said it) but I never shared the recipe.

Here go.

eggs benny.jpg

Ingredients

4 egg yolks

1 tbsp freshly squeezed lemon juice

1/2 cup olive oil

1/2 tsp salt

1/4 tsp cayenne

2 tbsp water

Instructions

Whisk yolks with lemon juice, salt and cayenne in a stainless steel mixing bowl. While continuing to whisk, hold the egg mixture over a pot of boiling water. Slowly add the olive oil while continuing to whisk. If the mixture starts to get chunky, lift it further away from the steam. Once the mixture is thick, add water for consistency.

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