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My take on hollandaise which is usually made with plant oils like olive oil. This is a carnivore-friendly version using ghee.

See video demonstration below.


1 large whole egg or 2 smaller sized eggs (pastured or organic if possible)

About 3/4 - 1 cup runny grass-fed ghee

2 tsp pple cider vinegar

Mineral salt to taste

Handy items to have

  • Container with lid

  • Stick blender and jug

  • Narrow jug/cup with a good pouring lip (I use another stick blender jug)

  • Blue-tac

  • Double boiler or small saucepan (if your ghee is firm)

  • Silicon spatula

  • Measuring cups


  1. If your ghee is quite firm/solid (as most bought ones are) you'll need it to be runny, but not hot, before you can make the ghee-daise so use a double boiler method on the stove to gently melt the ghee then allow it to cool to a lukewarm temp

  2. Place blue-tac under a stick blender jug to secure it to the bench top then crack the egg/s into it and add salt

  3. Pour ghee into another jug that's quite narrow or a small cup that has a pouring lip and pours well

  4. In your dominant hand stick blend the eggs in t he jug for a few seconds until well combined

  5. In your other hand start SLOWLY pouring the ghee into the egg mixture while stick blending on high speed. Ensure you're always gently lifting the stick blender up and down to blitz the entire mixture, and pour only a thin amount of ghee in, very slowly. if you pour the ghee in fast the mixture will split and can't be saved!

  6. Continue slowly pouring ghee into the jug while blending the mixture, you'll notice the mixture thickening up, and should still be slightly runny but thicker then the ghee on its own when the ghee has all been mixed in

  7. Stop blending and pour the mixture into a container with a lid to store in the fridge. If you serve it at room temp it'll runny, if you let it sit in the fridge for a few hours it'll firm up (like ghee and other animal fats tend to do) and will be nice to spoon out and dollop onto food or the side of the plate

We add a dollop every morning to our brekkie of fried eggs on top of raw beef or lamb suet on top of a beef mince and offal patty. The flavour is buttery, the texture is smooth and creamy, it's delicious!

Stir it into scrambled eggs, into a bowl of Eggoodles, place a dollop next to a cooked cut of meat or on raw mince, with calamari and other seafood, whatever you like, it's so versatile!

Questions or comments about this recipe?

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