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hollandaise sauce recipe

Hollandaise Sauce (Paleo/GAPS/GF/Keto)

  • Author: Christina
  • Prep Time: 10 minutes
  • Cook Time: 5-10 minutes
  • Total Time: 34 minute
  • Category: Recipes
  • Method: Double-boiler

Description

To add a savory depth of flavor to your hollandaise, simmer up a quick reduction of vinegar and spices. To get right down to a classic version, use lemon juice instead.

For paleo hollandaise, use ghee instead of butter. It's dairy-free as the milk solids are removed. 


Ingredients

Scale

For sauce

  • 2 tbsp white wine reduction or lemon juice
  • 2 egg yolks
  • 6 ounces butter or ghee (clarified butter), unsalted, melted and keep very warm
  • 1-2 tbsp hot water (as hot as the tap will give you)
  • few pinches of salt, to your taste

For reduction

  • 1 cup dry white wine or white wine vinegar
  • 3 sprigs fresh thyme
  • 2 tbsp black peppercorns, whole
  • 1 small shallot, minced

Instructions

Prepare Reduction (or use 

  • Combine ingredients in a shallow pan and simmer on medium-high heat until liquid is reduced to a quarter cup.
  • Strain out aromatics and cool slightly.

To Make Sauce

  1. Combine 2 tablespoons of reduction (or lemon juice) with 2 egg yolks in heat-proof bowl.
  2. Melt butter in a separate dish or small pot and keep warm over low heat. 
  3. Make ready off the heat:  a second pot lined with a kitchen towel, and a measuring glass with warm water.
  4. Over medium heat bring an inch of water to simmer in a small sauce pot.
  5. Whisk eggs with reduction or lemon juice off the heat until foamy.
  6. Set bowl over pot and whisk constantly until eggs double in volume. Once you can draw lines in the bowl with the whisk, you're ready for the butter.
  7. Off heat, slowly drizzle in warm butter to egg yolks, whisking constantly. Add warm water as needed to keep hollandaise a smooth, thick, but pourable consistency.
  8. Return bowl to heat to keep warm, and add lemon juice, salt and pepper. Do not over whisk once sauce is finished, simply stir gently to keep it emulsified (blended).
  9. Serve immediately over eggs, steaks, asparagus and more!

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