prep time: 5 minutes
•
cook time: 5 minutes
•
yield: 1½ cups (about 2 tablespoons per serving)
prep time: 5 minutes
•
cook time: 5 minutes
•
yield: 1½ cups (about 2 tablespoons per serving)
This mayo tastes great with my Eggs Florentine ( see here ), Florentine Breakfast Burgers ( see here ), steak, fish, or chicken.
1 cup bacon fat, beef tallow, or leaf lard
4 large egg yolks
½ cup lemon juice
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
vegetarian option:
Use warmed MCT oil, avocado oil, or extra-virgin olive oil.
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.
1. Heat the fat in a small saucepan over high heat (or in the microwave) until very hot and melted. Set aside.
2. Combine the egg yolks and lemon juice in a blender and puree until very smooth. With the blender running on low speed, drizzle in the hot melted fat until a thick, creamy mixture forms. Add the salt and pepper and pulse to combine; adjust the seasoning to taste.
3. Use immediately or keep warm for up to 1 hour in a heat-safe bowl set over warm water. Store in a covered jar in the fridge for up to 5 days. Reheat the sauce in a double boiler or a heat-safe bowl set over a pot of simmering water, whisking often, until the sauce is warm and thick.
