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Paleo Hollandaise Sauce


Truth be told eggs benny is probably one of the best food creations known to man. There’s nothing that cures a late night out quite like brunch at your favorite spot.
In an attempt to do what I do (try to make the unhealthy, healthy) I attempted, and bear with me, to make a paleo version of the ever so sacred hollandaise sauce.  Sorry butter, unfortunately you just didn’t cut it this time. A hollandaise sauce without butter? Yes I know, I’m probably certifiably insane for even entertaining this idea. I question my sanity on a frequent basis, but in all fairness it’s a fine line between crazy and genius okay blog reader. So let’s find out if this recipe is the latter…

Okay so in an attempt to use a better fat I thought about all the different ways I could make hollandaise sauce without butter. First I thought olive oil, but then I realized that you shouldn’t heat it to that high of temp (kind of defeats the purpose). Then I thought well why can’t you use coconut oil? It’s as close to butter as you can get, and so of course I hit the interwebs running, and I stumbled on this recipe from Against All Grain for a paleo version of this brunch favorite. 

Okay so here’s what I know, this sauce is delicious, and I’ll totally make it like this again! Doing it in the blender (genius and so easy). But for whatever reason my sauce was WAY thicker than seen in Danielle’s photos; there was no pouring of my sauce (there was however a lot of scooping). I think when I make it again I’ll add another tablespoon of coconut oil to help thin it out more (and therefore make it easier to retrieve from the blender). Also make sure you actually include the salt quantity she advises here, as I tried to cut back and mine ended up being a bit too lemony. Otherwise it was really good, and I think the swap of coconut oil really could unnoticed by others, but makes all the difference when it comes to your insides.  
I preach a lot about coconut oil here on the blog, and rather than fill your ears with more none sense you can read more about why you should be using coconut oil here >> http://www.huffingtonpost.ca/2013/10/25/coconut-oil-benefits_n_4164278.html

 

Ingredients

  • 3 tablespoons coconut oil, heated to about 95 degrees F
  • 2 med egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika

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.
In an attempt to cut down on bread products I served mine with a poached egg (recipe for how to do that here) and turkey bacon. This recipe would also be great served over a slice of tomato, a bed of spinach, or asparagus!
As well I feel I owe you an apology for falling off the food blogging wagon. I am deeply sorry for the lack of food posting unfortunately I was renovating, moving, and in Toronto, and sadly there was not a lot of cooking going on aside from a few staple recipes. Which I should seriously do an ebook on because those recipes saaaaaaved my butt during what was arguably one of the most stressful times in my life. 
Happy Tuesday Blog Reader!   
x Short Presents

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