MAKES 1¾ cups (415 ml)

    PREP TIME: 2 minutes

    COOK TIME: —

    This stuff is amazing on just about any type of fish, spread over the top of a Mug Biscuit (here), or drizzled over roasted asparagus. Unlike traditional hollandaise, where the fat is heated and the eggs are cooked, you just place all the ingredients in a blender, mix, and go to town—no cooking needed! This difference means you’ll be eating raw egg yolk. If you have a concern about that, you could purchase pasteurized eggs.

    Make this recipe with butter-flavored coconut oil, ghee, or unsalted butter. Being dairy-free, I opt for the former, but you can use whichever fat you’d like and it’ll taste great.

    1¼ cups (220 g) butter-flavored coconut oil or ghee, chilled in the fridge until hardened

    6 large egg yolks

    2 tablespoons lemon juice

    1 teaspoon finely ground sea salt

    Pinch of cayenne pepper (optional)

    1. Place all the ingredients in a food processor or blender. Blend on medium speed for 15 to 25 seconds, until creamy.
    2. Use immediately or transfer to an 18-ounce (530-ml) or larger airtight container for later use. When ready to serve, set the chilled sauce on the counter to come to room temperature, then transfer to the food processor or blender and blend again before using.

    STORE IT: Keep in an airtight container in the fridge for up to 5 days.

    make it COCONUT-FREE:

    Use ghee.

    make it DAIRY-FREE:

    Use coconut oil.

    make it NIGHTSHADE-FREE:

    Omit the cayenne.

    Per tablespoon, made with butter-flavored coconut oil:

    calories: 100 | calories from fat: 96 | total fat: 10.7 g | saturated fat: 8.8 g | cholesterol: 45 mg

    sodium: 68 mg | carbs: 0.2 g | dietary fiber: 0 g | net carbs: 0.2 g | sugars: 0 g | protein: 0.6 g

    FAT : 96%
    CARBS : 1%
    PROTEIN : 2%