It’s No Yolk! (Well, 3 yolks
…) Hollandaise-What better way to make a “Most Eggcellent” breakfast or your spring greens Greener! It’s best served warm, so keep covered with cling, or in a Mason jar and pop back into the warm water until your ready. Tight on time? Out of cannabutter? Just add your favorite ACS CBD/THC tincture or Nano Enhancer to regular melted butter and mix. Save time, while getting all the great full spectrum cannabinoid benefits.
Prep Time-5 Min Cook Time-10 Min Serves 4
Ingredients
- ½ cup of melted cannabutter*
- 3 egg yolks
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon french mustard
- 1 pinch of salt
- 1 pinch of smoked paprika
Instructions
- Place a heatproof bowl over a pot of steaming water and melt the cannabutter. You can also melt the cannabutter in a covered bowl in the microwave. The cannabutter should be hot.
- Place the egg yolks, lemon juice, mustard, salt and smoked paprika into a blender and blend until combined.
- If you have an open top blender, open the top and slowly pour in the hot cannabutter* while it blends.*
- Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
- With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified.
- Make the Coconut whipped cream – Grab two cans of chilled coconut milk. Spoon out the hardened cream and pour off the clear coconut water and reserve for another recipe.
- Pour the hollandaise sauce into a small bowl and serve while warm.
- Enjoy in Eggs Benedict, over steamed asparagus, as a dipping sauce for artichokes, or as you please
Notes
- * You can use a bullet style blender (with no open top). Just add the hot butter 1 tablespoon at a time, little by little, and blend thoroughly with each addition.
- * Make sure the butter is at the right temperature, hot but not sizzling, around 145