| 7 | 2 | 266 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 0 min | 4 |
| 3 egg yolk | Egg yolk |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 tbsp | Lemon juice |
| 1 tsp | Dijon mustard |
| 1/2 cup | Butter, grass-fed, salted (melted, hot) |
| 1 dash | Hot sauce (optional) |
STORAGE: If you don't need all of the sauce, just store it in the fridge or in a small ziplock bag in the freezer. Yes! The Freezer!
REHEAT: To reheat the sauce, it works best to put what you need in a ziplock bag, and heat it in a container of really hot/boiled water. It will heat through in a few minutes without becoming chunky!! You can then spoon it out of the bag OR cut off the corner of the bag and squeeze the sauce right out over your meal!
This is delicious drizzled over the classic Eggs Benedict but also wonderful over eggs of any kind as well as vegetables such a cauliflower, asparagus, broccoli and brussel sprouts.
Breakfast idea: make the No Grain English Muffins, cook an egg any way you like and place it on a toasted English Muffin and drizzle the hollandaise. Alternatively, make an omelet or scrambled eggs and put the hollandaise on that, served with some veggies.
Net Carbs Per Serving: 0.5 grams
| Meat Alternative | 0.5 |
