Hollandaise

PREP TIME: 5 minutes

COOK TIME: 5 minutes

YIELD: 1½ cups (about 2 tablespoons per serving)

INGREDIENTS:

• 1 cup bacon fat, beef tallow, duck fat, or lard (or unsalted butter or ghee if not dairy-sensitive)
• 4 large egg yolks
• 1/2 cup lemon juice
• 1/2 teaspoon fine sea salt (more if not using bacon fat)
• 1/4 teaspoon ground black pepper

INSTRUCTIONS:

1. Heat the fat in a small saucepan over high heat or melt it in the microwave until very hot and completely melted. Set it aside.
2. In a blender, combine the egg yolks and lemon juice. Blend until the mixture is smooth and well combined.
3. With the blender running on low speed, slowly drizzle in the hot melted fat. Continue blending until a thick and creamy mixture forms.
4. Add the salt and pepper to the mixture and pulse to combine. Taste and adjust the seasoning as desired.
5. Use the sauce immediately or keep it warm for up to 1 hour by placing it in a heat-safe bowl set over a pot of warm water.
6. If you have leftovers, store the sauce in a covered jar in the refrigerator for up to 5 days.
7. To reheat the sauce, use a double boiler or place a heat-safe bowl over a pot of simmering water. Whisk the sauce often while reheating until it becomes warm and thick.

VARIATION:

EASY BASIL HOLLANDAISE: 

• In Step 2, add 1 cup (1 ounce) loosely packed fresh basil leaves to the blender with the egg yolks and lemon juice. Continue with the recipe as written.