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Blender Hollandaise {GAPS, Primal, Grain-free}

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  • Author: Melanie Christner - Honest Body
  • Category: Breakfast


  • 3 egg yolks
  • 1/2 teaspoon Dijon mustard (I use Annie’s or Eden Foods brand)
  • 1 tablespoon lemon juice
  • Dash of sea salt
  • 1 stick melted butter
  • Pinch of cayenne


  1. In a blender, combine the yolks, mustard, lemon juice, and salt and pulse until blended.
  2. Place the lid on the blender and turn onto high and drizzle the butter in, in a slow stream.
  3. The sauce will thicken immediately. Add the cayenne and blend.
  4. Taste and add more lemon juice if needed

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