I remember the first time I heard my nutritionist say, “A good day is when we go through a stick of butter in our house.”  I laughed to myself and then actually thought about how much butter I do eat in a day and realized, yes thats a good day.  For those of you who know me, you know how much I absolutely love butter! I add it to everything, yes scrambled eggs and steak taste oh so fabulous with a pad of butter melted on top.  Oh and don’t forget a warm slice of my grain & nut free sandwich bread with butter—the best combination.

I am so thankful I grew up in a home where my mom used real butter, never the fake kind or low fat kind. Just real, good old fashioned butter!  One of my favorite parts of my job is teaching people that the foods they loved and their grandmother coveted such as eggs, steak and butter are actually quite healthy for them.  (Well try to choose grass-fed and organic when it comes to fats!)  When I explain to people how butter is quite important for your brain and heart to function, I love watching peoples eyes light up with excitement.  If you don’t believe me, read this great article on butter as a superfood.

But now on to Hollandaise, a sauce made of mostly butter and egg yolks.  Creamy, delightful goodness you will want to eat by the spoonful! Hollandaise sauce always seems so fancy and I was always slightly nervous to make it, but it was so simple and absolutely delicious.  This recipe makes a great amount of sauce and stores fabulously in the refrigerator, so you can keep it on hand to dress up your vegetables or eggs throughout the week.

This hollandaise sauce is a bit on the tart side as I wanted it to have a deep lemon flavor for a bit of punch.  I love serving this with roasted asparagus or sautéed spinach and the lemon flavor pairs fabulously.  It is creamy and I promise you will want to eat it by the spoonful, which I do of course!  A little trick for you—make my grain free, fluffy white rolls ahead of time, save the extra yolks from that recipe to make this hollandaise sauce.

Eggs Benedict recipe coming later this week, sneak peaks over on Instagram!

Paleo Lemon Hollandaise Sauce

Ingredients

• 8 tbsp butter or ghee, melted
• 2 egg yolks, room temperature
• 2 tbsp lemon juice
• 1/4 tsp Celtic sea salt
• 1/4 tsp paprika
• 1/8 tsp cayenne pepper

Instructions

• Pour about 2 cups of hot water into the blender, cover with the lid and set aside for a few minutes.  Melt the butter in a small sauce pan.  Pour the water out of the blender.
• Next, blend together yolks, lemon juice, salt and spices.  Scrape down the sides of the blender and continue to blend.
• With the blender running on low, slowly drizzle in the melted butter and blend until it is completely incorporated.  The sauce will thicken as it cools.
• Serve a generous spoonful with eggs Benedict or on top of roasted vegetables.
• Store remaining sauce in the refrigerator for up to 4 days.

This & That

• Be very patient when drizzling the melted butter into the egg yolk mixture as slowly pouring it will thicken giving you that perfect Hollandaise texture.
• I love serving this sauce using fluffy, white rolls as the base for eggs Benedict.  Save your extra 2 yolks from the roll recipe for the hollandaise sauce.