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I don’t know what my deal is this week but I just found my dish soap in the fridge. I think there’s only so much you can get done before your brain is a perpetual pretzel. That sounds like my band name – Kayla and the Perpetual Pretzels.

I’ve been making my hollandaise sauce with olive oil for over a year and haven’t posted the recipe. I hate the milky taste of butter and ghee (yeah, I said it) so here is what I do instead.

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Paleo Hollandaise Sauce

Prep Time5 mins
Cook Time5 mins
Servings: 1 cup


  • Stainless steel mixing bowl or a double boiler


  • 4 large free-range organic egg yolks
  • 1 tsp freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne
  • 3 tbsp water


  • Whisk yolks with lemon juice, salt, and cayenne in a stainless steel mixing bowl.
  • Bring a medium saucepan half-full of water to a boil and then bring the heat back down to medium.
  • While continuing to whisk, hold the bowl over the pot of boiling water.
  • Slowly add the olive oil to the eggs, one tbsp at a time, while continuing to whisk.
  • If the mixture starts to get chunky, lift it further away from the steam and turn the heat down.
  • ¬†Once the mixture is thick, add water for consistency and remove from heat.
Breakfast × Sauces

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