Ghee Hollandaise Sauce recipe + sweet potato & poached eggs

There are few things I love more than a good Hollandaise sauce. My husband, definitely. Puppies, maybe. Goats on leashes, possibly.

But it’s a close race.
When I got my most recent order from Pure Indian Foods I was reminded, once again, that those folks make some of my absolute favorite health foods. They also make Hollandaise-perfect ghee.
When we lived in New Jersey, this Princeton, NJ-based company was local to me. Now that we’ve moved, I’m happy to be able to have their products sent to me. They’re worth it!
Ghee is, in the simplest sense, butter fat with all milk solids removed (and perfect for those who don’t tolerate dairy). But it’s really far more than that. Ghee is a traditional Indian food, and it’s incredibly nutritious when from the right sources. Dairy fat from grass-fed cows is an amazing source of fat-soluble vitamins A and D. It’s one of the best possible sources of vitamin K2 as well, which is, in my opinion, health GOLD. Vitamin K2 beautifies the skin (you can even use a pinch to moisturize), keeps the heart healthy, and helps our bones develop normally – even before we’re born, as discussed in this book.
Ghee is incredibly heat-stable and imparts a richness to food that’s unmatched by any other ingredient.
I’ve now had the chance to try Pure Indian Foods’ Traditional Ghee, their PrimalFat Coconut Ghee, and even their selection of Spiced Ghee, which is incredible.

(I’ve been cooking with the garlic ghee non-stop, and recently baked apples with a bit of cinnamon and their Indian Dessert Ghee.)
But this order was my first time trying their Cultured Ghee. I was NOT disappointed. It has an extra tang that was absolutely perfect for this Ghee Hollandaise sauce. (Ghollandaise Sauce?)
I put this Ghee Hollandaise sauce over fried shredded sweet potato (shredded with my handy Salad Shooter, of course!) and poached eggs. Breakfast perfection.

Ghee Hollandaise Sauce (paired with sweet potato & poached eggs)

Hollandaise recipe serves 1-3 [depends on your love for Hollandaise]. Hollandaise is best when you eat it all right away, so plan accordingly!
What you need:
3/4 cup Cultured Ghee, melted but not hot! (a warm water “bath” does the trick)
1 Tbs + 1 tsp Lemon Juice
3 Egg Yolks
Pinch of paprika or cayenne, if desired
Now, I make this the Good Food for Bad Cooks way. I don’t use a fancy double-boiler and I’m not handy with a whisk. I just use my Cuisinart hand blender, which makes it insanely easy and foolproof. Forgive me for being so non-traditional.
Pop the egg yolks and lemon juice into the blender and blend to combine. Now, little by little (and I mean LITTLE BY LITTLE) drizzle tiny amounts of the Cultured Ghee into the mixture, blending constantly to emulsify. This part of the process is annoying. But it’s worth it.
Add your paprika or cayenne pinch towards the end of the process.
For the sweet potato: shred and fry with some extra ghee (or Garlic Ghee)!
To poach eggs: I use this method. (You can simply fry ’em, too!)
I topped it all with a sprinkle of Red Alaea Salt from Mountain Rose Herbs. Perfection!
Thanks for reading, and happy cooking!

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12 Responses

  1. Awesome 🙂 I am awaiting an order of their sampler pack and I can’t wait!!! Will definitely have to make this! I found the brand through your instagram, so thank you!!

  2. This looks amazing! I just ordered some of the primalfat ghee from amazon. Could you use that for this recipe or do you need the cultured ghee?

  3. This looks delicious! I love Pure Indian Foods ghee, though I have never tried the cultured variety. Any ideas on what to do with the egg whites?

    1. I honestly don’t know! We have a “far” compost pile where we put some animal stuff. It does decompose eventually, but at a very different pace from plants. I would honestly just dump ’em outside and return them to the earth! I never eat whites without yolks, so cooking them probably won’t happen…

  4. Do you use your immersion blender or a standard blender for the sauce? You mention both but give directions for the standard blender.
    Thanks 🙂

    1. I used my Cuisinart stick/hand blender thingy with a food processor attachment – but I’ve made this in the blender, in the processor, and with the stick part (immersion). They all work, but I usually go with the food processor attachment!

  5. I used a plastic funnel to slowly bring the ghee in and it worked like a charm, it slowly drizzled in. Love the recipe.

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