fbpx

Hollandaise

  • 210 ml warmed olive oil (butter is better if you can tolerate it)
  • 4 egg yolks
  • 1 TBS lemon juice
  • 1 TBS water
  • White Pepper to Taste

Place egg yolks, lemon juice, water and pepper in a blender
Blend on high speed for about 40 seconds
Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy
If too thick add a couple of drops of warm water

4 Responses to “Hollandaise”

  1. Majiri says:

    How long will this last for?

  2. Fran McKnight says:

    I am not familiar with the term, gms, could you tell me how many ounces, tablespoons, etc. instead?

Leave a Reply

Your email address will not be published.

Instagram

No images found!
Try some other hashtag or username
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers:

Free supercharged recipes delivered to your inbox!

When you register for our newsletter you'll also receive a FREE gut health recipe ebook.