Carnivore Yogurt Hollandaise Sauce

Carnivore Yogurt Hollandaise Sauce

Ingredients:

• 3 large egg yolks
• 100 g (about 7 tbsp) unsalted butter (grass-fed, if possible)
• 2 tbsp full-fat plain yogurt (unsweetened, full cream for a thicker texture)
• Pinch of salt (to taste)
• Freshly ground black pepper (optional, to taste)
• A pinch of ground mustard (optional, for added depth of flavor)
• 1-2 tsp water (optional, to thin if needed)

Instructions:

1. Melt the butter:
   • In a small saucepan, melt the butter over low heat. You want it to melt gently without burning. Once fully melted, remove from the heat and set aside to cool slightly. Make sure to have your butter ready before you start on the egg yolks, as the key is to combine them carefully while preventing curdling.
2. Whisk the egg yolks:
   • In a medium heatproof bowl, whisk the 3 egg yolks. You can use a hand whisk or an electric mixer. Beat the yolks until they become smooth and slightly lighter in color. This will help give the sauce a creamy consistency.
3. Temper the yolks:
   • To avoid scrambling the yolks, you need to temper them first. Slowly drizzle a small amount of the melted butter into the egg yolks while whisking constantly. This gradually warms the yolks, preventing them from cooking too quickly. Continue adding butter in a slow stream, whisking continuously, until about half of the butter has been incorporated.
4. Create the sauce:
   • Once the egg yolks have been tempered with the butter, slowly pour the remaining butter into the mixture, continuing to whisk vigorously until everything is smooth and emulsified.
   • Add the full-fat yogurt and whisk it into the sauce. This is where the creamy texture comes from, and the yogurt adds a subtle tangy flavor that balances out the richness of the butter.
   • Season the sauce with a pinch of salt, freshly ground black pepper (optional), and a dash of ground mustard (optional). The mustard adds a slight tang, but it’s entirely optional.
5. Adjust consistency (if needed):
   • If the sauce is too thick, you can thin it out with a small amount of warm water (1-2 teaspoons at a time). Just whisk until the sauce reaches your desired consistency.
6. Serve:
   • Serve the Carnivore Yogurt Hollandaise Sauce immediately. It’s perfect for drizzling over steaks, eggs, vegetables, or even fish. It brings a rich, velvety finish to any carnivore meal.

Tips for Success:

• Butter Quality: The quality of your butter will greatly affect the flavor of the sauce. Grass-fed butter has a richer taste, making the sauce even more decadent.
• Don’t Overheat: Keep the heat low when working with the yolks and butter to prevent curdling.
• Yogurt Choice: Make sure the yogurt is thick and unsweetened. Greek yogurt or a full-fat plain yogurt works best.

This Carnivore Yogurt Hollandaise Sauce will elevate your meals, offering a luxurious, creamy complement to your carnivore dishes without straying from your dietary goals! Enjoy!