Easy Blender Hollandaise Sauce Recipe for Carnivore Diet (2024)

FAQs

What is the basic formula for hollandaise? ›

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

The friction in the blender heats the coddled egg yolks and essentially cooks them – plus the acid in the lemon juice and the hot butter also make this sauce completely safe to eat.

Blend 1-2 tablespoons of boiling hot water: As you're blending, slowly add in the hot water and blend until the consistency is right. Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.

Carnivore sauce options include butter-based, bone broth-based, cream-based, and homemade animal fat sauces. Acceptable sauces in the Carnivore diet include some soy sauce, homemade mayo, limited hot sauce, Tabasco with substitutions, and Buffalo sauce in moderation.

Can you have mustard on the carnivore diet? Yes, as long as it is a simple mustard without added sugars or preservatives. Is ketchup allowed on the carnivore diet? No, traditional ketchup is not allowed on the carnivore diet due to its high sugar content.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Hollandaise Sauce

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

How do you make hollandaise sauce safe to eat? ›

To ensure that the hollandaise sauce is safe to eat and not raw, the egg yolk must reach at least 149ºF (65ºC) to help destroy any harmful bacteria. This temperature is achieved when the yolk is warmed over the double boiler or bain marie (a pan with simmering water to place a bowl on top for warming).

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick.

The second cause is either adding too much butter or adding it too quickly. When either of these occur, the sauce will look glossy like icing and pull away from the sides of the bowl, while the butter will float on top of the mixture.

In short, it's better to avoid spices, herbs, and seasonings on carnivore. For most people a buttery, salty, fatty cut of steak is all you need to get your taste buds jumping for joy.

To make my carnivore gravy, I used Further Food gelatin! My recipe is a carnivore version of the very popular egg gravy recipe. Egg gravy uses flour, milk, and eggs but instead of flour, I used Further Food gelatin as a binder! I love using gelatin in recipes!

We're here to tell you that some seasonings are okay, like salt, pepper, and a few others, but straying away from artificial seasonings, like ketchup and barbecue sauce, is recommended and followed by many people on the carnivore diet as they can be full of toxic and artificial ingredients.

Those following a strict carnivore diet should avoid traditional store-bought mayo due to the presence of non-compliant ingredients. However, they may opt for versions made exclusively with animal-based ingredients or choose to exclude it altogether.