Brunch is one of my favourite meals and I look forward to it as the perfect weekend treat. But you don’t need to go out and spend a fortune to have something a bit more extravagant for your weekend breakfast. With this quick and easy recipe for Paleo hollandaise sauce you can be making your favourite brunch dishes in your own kitchen. Not only will it save you a small fortune it will be the best hollandaise sauce you have ever tasted and will be sure to impress your family and friends.
One of the greatest myths of cooking is that sauces are somehow incredibly difficult to make. It is simply not the case; especially when it comes to this Paleo hollandaise sauce. You just need to be careful you don’t overheat it but otherwise it is simply a case of whisking it all together. You just start off with the egg yolks and the lemon juice (you could use white wine vinegar instead) in a large metal or glass bowl and whisk them together. Place the bowl over a pan of slowly boiling water; you need no more than an inch of water in the pan, and start to pour in the butter. Whisk as fast as you can as you pour until it is all combined. Take off the heat and continue whisking until you have a thick and creamy sauce. It really is as easy as that.
Once you have mastered how to make a classic Paleo hollandaise sauce then you can move onto different flavourings; some dill or chives would work well especially if serving with fish or you could add some parsley or tarragon. If you wanted to go for a bit of spice then you could use a touch of cayenne pepper or smoked paprika for some heat. Whilst I love serving this hollandaise sauce with eggs it does also go really well with fish and as a creamy sauce to pour over vegetables.
One of the great things about this recipe is that it really does not need any tweaking to make it Paleo. Most recipes for a classic hollandaise require clarified butter in any event so it really is one of those perfect dishes where it is naturally Paleo friendly. I have spoken before about using clarified butter in my cooking and baking recipes. The process of clarifying the butter removes the milk solids and therefore leaves just the gorgeous yellow butter fats which you can use as part of your Paleo lifestyle.
I always recommend that you clarify your own butter as it is not only cheaper but means you avoid all the hidden nasties and chemical processes associated with commercially made clarified butter (also know as ghee). It is really simple to make and you just need to head over to my article on How to Make Clarified Butter for instructions on how to make. You can then use this instead of butter in sweet and savoury recipes. You might also want to take a look at my article Can you Eat Butter on a Paleo Diet?
PIN THE RECIPE FOR LATER:
Servings: 2-3 people
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tbsp water
- 150g clarified butter, melted
- Place the egg yolks, lemon juice and water into a bowl and whisk together.
- Bring a small amount of water in a saucepan (about an inch) to a slow boil and place the bowl over the pan.
- Slowly add the clarified butter whisking as you pour. Make sure you only add a small amount at a time.
- Once all the butter has been added remove the bowl from the heat and beat as fast as you can for 1-2 minutes until the sauce starts to thicken.
- Goes really well with eggs for breakfast or as a rich and tasty sauce with fish for dinner.
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