Hollandaise Sauce

By Dr Ernst
January 26, 2018

Great for eggs, asparagus and… well, it’s just good. Use it as a sauce for whatever you want! And it is got an absolute massive helping of healthy fats.


  • 3 pasture-raised egg yolks
  • 2 TBSP lemon juice
  • 1/4 tsp sea salt
  • 1 pinch cayenne
  • 1/2 cup grassfed butter


  1. Mix egg yolks, lemon juice and salt in a blender at low speed.
  2. Melt butter to where it begins to bubble at very low heat. Do not let the butter become brown.
  3. Add butter to egg mixture while it blends at low speed. Add it very slowly. Only a trickle at a time so as to allow for emulsification.
  4. Once butter is added, increase blender speed to medium and blend for 15 seconds.
  5. Serve and sprinkle cayenne on top.
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