Categories: Recipes

Hollandaise Sauce

1 egg yolk
1 t. sea salt
black pepper
1/2 t. yellow mustard powder
Juice of one lemon
1/2 c. duckfat or ghee

Place first five ingredients in blender.  Heat the fat in a small saucepan until very hot (just boiling).  Carefully dump it into your blender and immediately puree the mixture until smooth.  Serve warm, keeping it at holding temperature by placing it in a bowl of hot water.  Excellent over steamed vegetables, on roasted meats, and over basted eggs.

bleighton2

Recent Posts

Lower Histamine Roast Chicken

Here is my recipe for lower histamine roast chicken. This is my favorite roast meat…

1 day ago

Lower Histamine Roasted Squash

Here is my new recipe for lower histamine roasted squash.

2 days ago

My Book About Solo Backpacking the SHT is Available for PreSale!

I'm excited to announce the presales have begun for my newest book, "Rocks and Roots:…

3 weeks ago

Copycat Bobo Bars

Here is my new recipe for copycat bobo bars. They are great snacks for on-the-go!

2 months ago

My Backpacking Gear List for the SHT

This post details my backpacking gear list for solo backpacking the SHT with a chronic…

2 months ago

Reflections After 100 Miles Solo Backpacking on the SHT

This post reflects on my 100 miles of solo backpacking on the Superior Hiking Trail…

2 months ago

This website uses cookies.