Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Hollandaise Sauce
This classic breakfast sauce is truly under rated. It’s so delicious and one of my favorites. Although it’s traditionally served with eggs benedict, you can add it to any egg breakfast. My favorite way to have it is with bacon and fried or sunny side up eggs. (Recipe for my favorite egg breakfast here)
Hollandaise is made from egg yolks, lemon juice, and melted butter. You make it over a double broiler to warm the sauce and partially cook the egg. You SLOWLY!!!! whisk the melted butter in to emulsify it with the egg yolks. It’s very important to go slow or your sauce won’t emulsify properly and will be clumpy.
I love hollandaise so much that I have it nearly every morning and I even bring it with me when I go backpacking! I hope you enjoy this recipe as much as I do!
With love from my kitchen to yours,
Kayley
P.S. This recipe only uses the egg yolks, but there is no reason to waste the egg whites. You can scramble the egg whites and serve them with your breakfast. Just place the egg whites in a bowl with salt and pepper, whisk well with a fork, and make them just as you would make scrambled eggs.
Hollandaise Sauce
AuthorKayley O'Brien(Makes 10 Tbsp)
Find a bowl and a pot that fit together to make a double broiler (see picture above). Fill pot with about 1 1/2 - 2 inches of water. Make sure the water does not touch the base of the bowl when placed on top, there should be at least an inch of space. Put bowl to the side, cover pot with lid, and bring to a light simmer over high heat. Once simmering reduce heat to low to maintain the simmer.
Meanwhile, heat butter in a small pot or pan over medium-high heat till fully melted. Then transfer to a little flask or mug. Be careful when pouring butter into flask or mug because it bubbles over easily like champagne.
In the bowl for the double broiler (mentioned in step 1), whisk together egg yolks, lemon juice, salt, and paprika till fully combined.
Place the bowl over the lightly simmering water. Make sure the water doesn’t get too hot or the eggs will scramble and mess up your sauce. Alternately you don’t want the water too cold or your sauce might have trouble thickening and heating. Adjust the burner as you go to keep a nice middle ground.
Very slowly add in the butter as you vigorously whisk. Make sure you add the butter slowly or it will not emulsify. Add all the melted butter even the white or brown milk solids that sit at the bottom of the flask or mug. It should take roughly 5 minutes to fully incorporate the butter. Once all the butter is added, whisk for an additional 30 seconds to help thicken the sauce. Once the sauce is as thick as ranch or Caesar dressing, remove from heat. If your sauce gets to thick (like the thickness of mayo) and starts to clump, whisk in a little hot water till it reaches, your desired consistency.
Hollandaise is best served hot and fresh but leftovers can certainly be saved in the fridge. I recommend you save it in the same bowl you made it in to make reheating easier. To reheat, simply place bowl on a pot with water like you did before, bring to a simmer, add roughly 1 tbsp hot water to hollandaise and whisk the hollandaise for about 1 minute till melted. Don’t leave on too long or let get too hot or the hollandaise could separate and demulsify.
Ingredients
Directions
Find a bowl and a pot that fit together to make a double broiler (see picture above). Fill pot with about 1 1/2 - 2 inches of water. Make sure the water does not touch the base of the bowl when placed on top, there should be at least an inch of space. Put bowl to the side, cover pot with lid, and bring to a light simmer over high heat. Once simmering reduce heat to low to maintain the simmer.
Meanwhile, heat butter in a small pot or pan over medium-high heat till fully melted. Then transfer to a little flask or mug. Be careful when pouring butter into flask or mug because it bubbles over easily like champagne.
In the bowl for the double broiler (mentioned in step 1), whisk together egg yolks, lemon juice, salt, and paprika till fully combined.
Place the bowl over the lightly simmering water. Make sure the water doesn’t get too hot or the eggs will scramble and mess up your sauce. Alternately you don’t want the water too cold or your sauce might have trouble thickening and heating. Adjust the burner as you go to keep a nice middle ground.
Very slowly add in the butter as you vigorously whisk. Make sure you add the butter slowly or it will not emulsify. Add all the melted butter even the white or brown milk solids that sit at the bottom of the flask or mug. It should take roughly 5 minutes to fully incorporate the butter. Once all the butter is added, whisk for an additional 30 seconds to help thicken the sauce. Once the sauce is as thick as ranch or Caesar dressing, remove from heat. If your sauce gets to thick (like the thickness of mayo) and starts to clump, whisk in a little hot water till it reaches, your desired consistency.
Hollandaise is best served hot and fresh but leftovers can certainly be saved in the fridge. I recommend you save it in the same bowl you made it in to make reheating easier. To reheat, simply place bowl on a pot with water like you did before, bring to a simmer, add roughly 1 tbsp hot water to hollandaise and whisk the hollandaise for about 1 minute till melted. Don’t leave on too long or let get too hot or the hollandaise could separate and demulsify.
Notes
Nutrition:
| Ingredients | Cals | Fat | Carbs | Protein |
| 4 egg yolks | 220 | 18g | 2.4g | 10.8g |
| 1/2 cup butter | 815 | 92g | 0.1g | 1g |
| Total (10 Tbsp) | 1035 | 110g | 2.5g | 11.8g |
| 2 Tbsp serving | 207 | 22g | 0.5g | 2.4g |
| 1 Tbsp serving | 103.5 | 11g | 0.3g | 1.2g |
Notes:
- Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
Works Cited
1. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 11 January 2021.
2. Calorie King. https://www.calorieking.com/ Accessed 11 January 2021.
3. Eat This Much. https://www.eatthismuch.com/ Accessed 11 January 2021.
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
