This healthy-fat laden hollandaise sauce is made with the egg yolks left over from making the grain free bread. I posted that recipe a few weeks ago.
I made the grain free bread into buns, poached the freshest eggs with spinach and bacon or ham to make Eggs Benedict/Florentine.
There are other healthy options you can choose to add such as asparagus, avocado, mushrooms, smoked salmon or sliced ham off the bone.
Easy Hollandaise Sauce Recipe
1/2 cup cream
100 grams butter
The juice of half a lemon or 1-2 teaspoons of Apple cider vinegar
1 tsp dijon or whole grain mustard
3 egg yolks
Unprocessed sea salt and pepper to taste
Place the cream and chopped butter in a heatproof bowl over a pan of simmering water. Stir until the butter melts. Whisk in the whole grain mustard and while whisking add the egg yolks. Keep whisking as you dont want to scramble the eggs. After 2-3 minutes you will notice the hollandaise begin to thicken.
When the mixture coats the back of a spoon or you can see trails from your whisk in the sauce, remove the bowl off the top of the pot being careful not to burn yourself with the steam. Whisk in the lemon juice or apple cider vinegar and season with salt and pepper to taste.
Slice and toast your grain free bread, poach the freshest eggs you can find and layer your choice of toppings on your bread and finish by spooning over your hollandaise.
By making this sauce with cream it is less likely to seperate like traditional hollandaise. If you want to reheat gently place back over the hot water.
This sauce is also wonderful over green veges like broccoli.
- Julie Buckley, Diabetes Clinic NZ.
For more recipes and tips on improving your health visit Diabetes Clinic HERE