If you are having a hard time trying to increase your fat content in your meals, Ghee Hollandaise Sauce is very easy to make and can be added to just about anything (meat, fish, vegetables and eggs). It also makes a great dipping sauce for cold meats and raw vegetables. Hollandaise sauce is typically made with melted butter. But, this recipe uses ghee (clarified butter) instead, which results in a much fattier and richer end product.
First start with putting raw egg yolk in a bowl. For each egg yolk, add one teaspoon of lemon juice and one teaspoon water.
Whisk the yolk/lemon/water until you get a light yellow mixture (about one minute)
For each yolk, melt between 1/4 to 1/3 cup of ghee (clarified butter)
Slowly drizzle the warm liquid ghee as you whisk the yolk mixture
After about a minute of whisking and slowly dribbling in liquid ghee, the mixture starts to thicken
Then it starts to get pretty stiff. Beyond this point, the mixture then starts to loosen up as you add more liquid ghee. Add as much ghee as you want to get the desired texture you like (between 1/4 to 1/3 cup liquid ghee per yolk)
This is the final product (using about 1/3 cup liquid ghee per yolk). When complete, add salt and pepper to taste. If desired, you can add other flavourings like Dijon mustard, hot Tabasco sauce, smoked paprika or more lemon juice. This is a very simple recipe which only takes not more than five minutes of whisking
