Bella’s Tangy Hollandaise Sauce
This dairy-friendly twist on a classic hollandaise replaces traditional butter with ghee for a deeper, toasted flavor profile and a higher smoke point. The addition of apple cider vinegar and a hint of mustard provides a sharp, tangy contrast that cuts through the fat of a succulent steak or poached eggs. By using a quick whisking method, you can create a luxurious, stable emulsion that elevates a simple meal into a gourmet experience without the stress of a traditional double boiler.
Ingredients
- 4 tablespoons melted ghee
- 2 large egg yolks raw
- 1 tablespoon apple cider vinegar
- 1 squirt yellow mustard
Instructions
- In a small saucepan over low heat, melt the ghee until it is liquid but not boiling. Remove from the heat and allow it to cool slightly so it is warm to the touch but not hot enough to scramble the eggs.
- In a medium glass or stainless steel mixing bowl, combine the raw egg yolks, apple cider vinegar, and the squirt of yellow mustard.
- Using a wire whisk or an immersion blender, begin mixing the egg yolk base while slowly drizzling in the warm melted ghee. Continue to whisk or blend vigorously for 1 to 2 minutes until the mixture is fully emulsified and reaches a thick, glossy, and uniform consistency.
- Serve this tangy hollandaise sauce immediately while warm. It is perfect for drizzling over seared steak, asparagus, or salmon.
- Because this recipe contains raw egg yolks, it is best enjoyed fresh. If necessary, store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat very gently over a warm water bath to prevent the emulsion from breaking.