Hollandaise Superfood Plus

Autophagy activators: SP, PO, VIT

Makes 8 servings (about 1 cup) • Prep time: 5 minutes

Boost regular hollandaise sauce to superfood status when you combine vitamin K₂-rich egg yolks from pasture-raised hens and grass-fed butter or ghee (clarified butter) with the anti-inflammatory and antiaging spices turmeric and thyme. Enjoy on steamed asparagus, broccoli, or any green vegetable.

• ½ cup (1 stick) unsalted butter or ghee (clarified butter)
• 2 teaspoons dried thyme
• Zest of 1 lemon
• 4 teaspoons fresh lemon juice
• 6 egg yolks
• 1 teaspoon ground turmeric
• Dash of sea salt, or more to taste
• Dash of freshly ground black pepper, or more to taste

1. In a small saucepan, melt the butter over low heat. Add the thyme and lemon zest and remove from the heat.

2. Put the lemon juice, egg yolks, turmeric, salt, and pepper in a blender. Blend on high for 15 seconds, until thoroughly mixed.

3. With the blender running, slowly pour in the melted butter-herb mixture through the lid vent (have a towel nearby in case of splatters). Add 2 teaspoons room-temperature water and blend for 2 seconds more, until smooth and creamy. Taste and season with more salt and pepper, if needed. Store in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving (2 tablespoons): fat 15g, protein 2g, carbohydrate 1g