Carnivore Yogurt Hollandaise Sauce
🥚 Ingredients:
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3 egg yolks
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1/2 cup full-fat plain Greek yogurt (no additives — just milk & cultures)
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6 tbsp butter (unsalted or salted)
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Optional: pinch of salt, squeeze of lemon juice (lemon is not strict carnivore, but often tolerated)
🧑🍳 Instructions:
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Melt Butter: In a small saucepan, melt the butter over low heat. Let it cool slightly (you want it warm, not boiling).
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Whisk Yolks & Yogurt: In a heatproof bowl (or double boiler), whisk together the egg yolks and Greek yogurt until smooth and creamy.
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Heat Gently: Place the bowl over a pot of simmering (not boiling) water. Whisk constantly, letting the mixture warm up slowly — this prevents scrambling.
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Drizzle in Butter: Slowly pour the warm butter into the yolk-yogurt mix, whisking constantly until thickened and glossy (about 2–4 minutes).
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Season: Add a pinch of salt (if needed) or a drop of lemon juice if you’re okay with it. Serve immediately.
🍽️ Tips:
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Keep the heat low and whisk nonstop to avoid curdling.
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For a thicker sauce, let it cook a little longer or add a pinch of gelatin.
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Want it tangier? Use a slightly strained yogurt or add a bit more.
This version is lusciously creamy with a slight tang from the yogurt — a great carnivore alternative to traditional Hollandaise without lemon if you’re avoiding plant foods.
Want a blender version or one using beef tallow instead of butter?