Classic Hollandaise

INGREDIENTS
3 pasteurized egg yolks
1 Tbsp. water
1 Tbsp. lemon juice
Salt to taste
Pinch of cayenne
7 oz. clarified butter (Ghee, a form of clarified butter, is available at some groceries)

DIRECTIONS
Add egg yolks, water, lemon juice, salt, and cayenne to a mixing bowl and whisk thoroughly until mixture thickens. In a pot, begin heating clarified butter until it reaches about 130° F.
Slowly whisk hot butter into the egg mixture over a double boiler.
You will start to see the egg and butter mixture emulsify; continue adding butter until mixture doubles in volume.

Avocado Hollandaise

INGREDIENTS
2 avocados
½ lemon, juiced
Salt and pepper to taste Pinch of cayenne
¼ c. water

DIRECTIONS
Blend avocado, lemon juice, salt, pepper, cayenne, and water until smooth. Add more water as needed for desired consistency.

Maple Bourbon Hollandaise

INGREDIENTS
3 pasteurized egg yolks
1 Tbsp. water
1 Tbsp. maple syrup
1 Tbsp. your favorite bourbon
7 oz. bacon fat
Salt to taste

DIRECTIONS
Whisk together egg yolks, water, maple syrup, and bourbon until mixture thickens. In a pot, begin heating bacon fat until it reaches about 130° F. Slowly whisk in fat to the egg mixture over a double boiler. You will begin to see the mixture emulsify; continue adding bacon fat until the mixture doubles in volume.g

Vegan Hollandaise

INGREDIENTS
1 cup soy milk
2 tsp. olive oil
3 Tbsp. lemon juice
4 Tbsp. nutritional yeast
1 tsp. Dijon mustard
½ tsp. turmeric
½ tsp. salt
½ tsp. pepper
Zest from one lemon

DIRECTIONS
Place all ingredients in a blender and blend on high speed for about 20 minutes until mixture has emulsified.

MORNING COLLECTIVE
2160 S. Broadway
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