NUtrition
- Calories: 86
- Protein: 0.5g
- Fat: 9g
- Carbs: 0.1g
Ingredients
- 2 large egg yolks
- 2 teaspoons water (or carnivore broth)
- 1⁄2 cup bacon fat (or butter if not dairy-free)
- 1/4 teaspoon fine sea salt
Directions
Prep Time: 5 minutes Cook Time: 5 minutes Servings: 2 cups (2 1/2 tablespoons/serving)
You can keep your Hollandaise in an air tight container in the fridge for up to 4 days.
When you’re ready to reheat, warm it in a double boiler over low heat, whisking often until warmed through.
- Heat bacon fat or butter in a saucepan until melted and very hot.
- Place hot fat into a measuring cup and put to one side for now.
- Place the yolks and water into a wide-mouth pint-sized jar.
- Using a handheld stick blender placed at the bottom of the jar, mix the ingredients.
- Slowly pour in the hot fat and very slowly move the blender to the top of the jar. Take your time, it should take around a minute to move the blender to the top of the mixture. Too fast and your mix emulsify.
- Taste and add salt if desired.
You can keep your Hollandaise in an air tight container in the fridge for up to 4 days.
When you’re ready to reheat, warm it in a double boiler over low heat, whisking often until warmed through.
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