Hollandaise Sauce for Paleo Eggs Benedict
Prep time: 
Cook time: 
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Serves: 4
This makes about ½ cup of sauce. You might want to double the recipe if you like a lot of sauce.
  • 3 Pastured Egg Yolks (Save the egg whites to make the sweet potato patties)
  • ½ of a Lemon
  • ¼ teaspoon Dijon Mustard
  • ¼ cup melted Grass Fed Butter
  • ¼ teaspoon of Hot Sauce
  • 1 Tablespoon of Filtered or Spring Water
  1. Heat the butter so it is melted and hot.
  2. Juice the lemon
  3. Place the egg yolks, lemon juice, Dijon mustard, hot sauce and water in the blender.
  4. Blend for 10 seconds.
  5. Pour the butter into the blender very slowly, in a thin, slow stream while the blender is running. Do not pour it too quickly or it will not thicken properly.
  6. The sauce should thicken immediately.
  7. Pour the sauce into a serving container or glass jar and put it into a bowl filled with hot water to keep it warm.
  8. If you like a lot of sauce, you might want to double the recipe.
Recipe by Mind Body Oasis at http://www.mindbodyoasis.com/paleo-eggs-benedict/