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Prep Time: 5 minutes
cook time: 5 minutes
cups This is a dairy-free hollandaise, and it’s one of my basic sauces that I’ve used for years. If you have some of my other cookbooks or follow my site, MariaMindBodyHealth.com, you are likely familiar with this recipe. To make a vegetarian version, use avocado oil as the fat. If you’re not sensitive to dairy, feel free to use unsalted butter as the fat to create a traditional hollandaise.
1 cup meat fat, beef tallow, duck fat, or lard
4 large egg yolks
½ cup lemon juice
1 teaspoon fine sea salt
¼ teaspoon ground black pepper
Heat the fat in a small saucepan over high heat until very hot and melted. Set aside.
Combine the egg yolks and lemon juice in a blender and puree until very smooth. With the blender running on low speed, drizzle in the hot melted fat until a thick, creamy mixture forms. Add the salt and pepper and pulse to combine; adjust the seasoning to taste.
Use immediately or keep warm for up to 1 hour in a heat-safe bowl set over a pot of warm water. Store in a covered jar in the fridge for up to 5 days. Reheat in a double boiler or a heat-safe bowl set over a pot of simmering water, whisking often, until it is warm and thick. variation:
Easy Basil Hollandaise. In Step 2, add 1 cup loosely packed fresh basil leaves to the blender with the egg yolks and lemon juice. Continue with the recipe as written.