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Easy Enzyme-rich Hollandaise Sauce


This is great over vegetables or poached eggs. It’s made in a blender so it goes together quickly. Try it for a special breakfast!


  • 3 pastured egg yolks (the fresher the better)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon Celtic sea salt
  • 1/2 cup (4 ounces) cultured butter
  • 1 tablespoon whey


  1. Gently heat butter over low heat in a small saucepan until just melted. (Do not boil.) Set aside.
  2. Place egg yolks in a blender container. Add lemon juice and salt. Blend together briefly, then drizzle in melted butter as blender is running on low-medium speed. When mixture has thickened, add the whey and pulse briefly. Use immediately or allow to sit at room temperature for 6 to 8 hours to lacto-ferment (only if you are using pastured egg yolks; if not, refrigerate promptly). Makes about 1 cup of sauce or enough to cover 6 poached eggs. Store any leftovers in the refrigerator and reheat in a double boiler, being careful to heat only until just warmed through.

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Enzyme-rich Hollandaise Sauce

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