My take on hollandaise which is usually made with plant oils like olive oil. This is a carnivore-friendly version using ghee!
1 jumbo whole egg or 2 smaller sized eggs
(biodynamic pastured or just pastured when possible)
About 3/4 - 1 cup runny grass-fed ghee
Optional: pinch pink or Australian salt to taste
Container with lid
Stick blender and jug
Narrow jug/cup with a good pouring lip (I use another stick blender jug)
Double boiler or small saucepan (if your ghee is firm)
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 2 eggs 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!
If you don't tolerate egg whites simply use 4 yolks instead of 2 whole eggs in this recipe but it won't quite taste the same as with the whites included and the texture is more dense.
This sauce / cream lasts in the fridge for a week at least but we usually run out of it in less than a week because we enjoy it with so many dishes!
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