Ketogenic Dairy-Free hollandaise sauce

                                

  • 6 large egg yolks
  • ¼ cup lemon juice
  • 2 tablespoons of dijon mustard
  • 1.5 cups olive oil
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon sea salt
  • 1/8 tablespoon of black pepper


Put 2.5 centimeters of water in a pan and boil it by putting it on high heat, the boiling should continue after the fire is turned down. Now put another saucepan in this pan and add the egg yolk, lemon juice and mustard, then start mixing. Add olive oil slowly while stirring constantly, it should take 90 seconds in total. Cook the sauce and keep stirring until it reaches 60 degrees.

Now add the cayenne pepper, salt, pepper and mix for 3 minutes until it gets a thick consistency. Adjust the stove to keep it stable at 60 degrees. If necessary, remove the container from the pan of boiling water. You can add other spices if you wish.

Note: If you are not sensitive to dairy products, you can also use unsalted butter as oil.

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