MAKES: about 1½ cups (2 tablespoons per serving) · PREP TIME: 10 minutes · COOK TIME: 10 minutes
Fresh hollandaise is one of my absolute favorite sauces. Many people think of it as a breakfast sauce, but it goes far beyond that. Not only is it amazing on eggs, but it is also fantastic on top of vegetables, seafood, and steak. Don’t believe me? Check out my recipes for Steak David and Roasted Asparagus with Pancetta.
•¼ cup bacon drippings
•¼ cup avocado oil
•6 egg yolks
•2 tablespoons plus 2 teaspoons fresh lemon juice
•Dash of hot sauce
•Pinch of cayenne pepper
•¼ teaspoon sea salt
1. Heat the bacon drippings and avocado oil until warmed and liquefied, about 120°F. This can be done on the stovetop or in the microwave at 50% power. If you do not have a thermometer, the goal here is to make sure that the mixture is warm but not hot so that it scrambles the eggs.
2. In a stainless-steel mixing bowl, whisk together the egg yolks and lemon juice. Continue whisking until the mixture thickens and increases in volume.
3. Heat a saucepan with 1 to 2 inches of water in it over medium heat until the water is simmering. Reduce the heat to medium-low. Put the bowl with the eggs and lemon juice on top of the saucepan, making sure that the water is not touching the bottom of the bowl or the eggs will begin to scramble. Continue whisking rapidly.
4. Little by little, whisk in the warm bacon drippings and avocado oil until the sauce has thickened and is light and fluffy.
5. Remove from the heat and gently whisk in the hot sauce, cayenne pepper, and salt.
6. Serve immediately.
tip: I love cooking with bacon fat, so I always save my drippings. No need to put them in the refrigerator—you can store them in an airtight container in the pantry with the rest of your cooking oils.
TOTAL CARBS: 0.3g
NET CARBS: 0.3g