Hollandaise Sauce

Source: www.againstallgrain.com
Course: Sides
Preperation time: 5min
Cooking Time: 10min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Large(s) Egg(s), Yolk(S) 3 3 0 0 3 3 39 39
3 Tablespoon(s) Coconut Oil(s) 0 0 0 0 10 10 88 88
1 Tablespoon Sea Salt 0 0 0 0 0 0 0 0
1 Tablespoon Lemon Juice 0 0 0 0 0 0 1 1
1/4 Teaspoon Paprika 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 3 0 13 128
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Instructions

  1. Fill a blender with boiling water and cover with the lid. Let it sit for 10 minutes.
  2. Thoroughly dry the blender, then blend the egg yolks and lemon juice.
  3. With the blender on low, slowly pour in the hot coconut oil in a steady stream.
  4. Season with salt and paprika, then pulse a few times to combine.
  5. Serve immediately over eggs benedict, asparagus, salmon, or as a dipping sauce for artichokes.
Visit www.againstallgrain.com for the full instructions.

Notes


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