Hollandaise Sauce

I decided to make this to see if I could get my children to eat asparagus.  At the time of this writing there aren't many asparagus remaining.  The two taste so good together.  My son isn't home yet, I bet he will like it.  (He likes, no LOVES butter!) Here is the recipe:


  • 2 egg yolks
  • 1/2 - 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup ghee, cold
  • (may use 1/4 cup unsalted butter, melted, 1/2 stick, if butter is well tolerated)
  • Pinch cayenne (Food Network suggestion, but only if the GAPS Diet Stage you are on allows for this)
  • Pinch salt

  • 1.  Mix egg yolks and lemon juice in a bowl on top of slightly simmering water (or in a double boiler).
  • 2.  Slowly add in 1/2 of cold ghee (or melted butter) and whisk into mixture until melted and sauce thickens.
  • 3.  Add remaining ghee (or butter).
This should be served immediately.