Hollandaise sauce

This is an Hollandaise sauce that is part coconut oil, for its healthful properties. Coconut oil also takes good. If for some reason you don’t want the coconut oil or don’t like it’s taste, use an additional half stick of butter in place of the coconut oil. Hollandaise sauce is good on eggs, fish, asparagus … the list goes on.


1 stick of butter (4 oz.) melted
1/4 cup coconut oil
3 egg yolks
half a lemon (1 tablespoon)
Pinch of salt


Put the butter into a measuring cup and microwave for a minute, to melt. In a blender put the egg yolk, lemon and salt and mix for a few seconds. Add the coconut oil and mix a couple more seconds. With the blender running, slowly pour in the butter. The sauce should quickly thicken and be ready to use. Makes about 1 1/2 cups.

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