Hollandaise

prep time: 5 minutes cook time: 5 minutes yield: 1½ cups (about 2
tablespoons per serving)

This is a dairy-free hollandaise, and it’s one of my
basic sauces that I’ve used for years. If you have some
of my other cookbooks or follow my site,
MariaMindBodyHealth.com, you are likely familiar with
this recipe. To make a vegetarian version, use
avocado oil as the fat. If you’re not sensitive to dairy,
feel free to use unsalted butter as the fat to create a
traditional hollandaise.

1 cup bacon fat, beef tallow, duck fat, or lard (or
unsalted butter or ghee if not dairy-sensitive)
4 large egg yolks
½ cup lemon juice
½ teaspoon fine sea salt (more if not using bacon fat)
¼ teaspoon ground black pepper

1. Heat the fat in a small saucepan over high heat
   (or in the microwave) until very hot and melted. Set
   aside.


2. Combine the egg yolks and lemon juice in a
   blender and puree until very smooth. With the blender