Mini-Fasting Guide
Bone Broth CookBook
Mini-Fasting Guide
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Hollandaise Sauce

Egg / Lemon / Cayenne

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Hollandaise Sauce

Written by Dr. Kellyann Petrucci

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Prep time: 5 min • Yield: 6 servings

Ingredients

  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce
  • ½ cup grass fed butter
  • Pinch cayenne

Directions

  1. In the container of a blender, combine the egg yolks, mustard, lemon juice, cayenne and hot pepper sauce. Cover, and blend for about 5-10 seconds.
  2. Place the grass fed butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melt and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.