Easy Hollandaise sauce recipe doesn't require a blender, a double boiler, or constant whisking. If you want a thick, creamy & tangy sauce that's easy to make and an easily-scalable recipe that's a cinch to memorize, give this one a shot!
2 tbsp butter or ghee 1 large egg yolk, free-range or organic net carbs) ¼ tsp dijon mustard (my recipe for home-made mustard is here) juice from ¼ lemon (~ 1 tbsp) pinch salt or more to taste ½ tbsp water or more if too thick
The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavour on fresh steamed asparagus!