Public recipe with member extras
Camel Milk Hollandaise
A lightened hollandaise using camel milk to stretch the classic butter-and-yolk emulsion.
Sauces, Dressings & Marinades · Brunch Sauce · Eggs Benedict
What you need
Ingredients
- 3 large Egg Yolks
- 1 tbsp Fresh Lemon Juice
- 1/2 cup Warm Melted Butter
- 2 tbsp Warm Camel Milk
- Pinch of Cayenne
- Salt, to taste
Method
Instructions
- Whisk the egg yolks and lemon juice together in a heatproof bowl set over barely simmering water.
- Whisk constantly until the mixture thickens and doubles in volume, 3 to 4 minutes.
- Remove from heat and slowly drizzle in the warm melted butter, whisking constantly, until emulsified.
- Whisk in the warm camel milk to loosen slightly.
- Season with cayenne and salt; serve immediately.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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