Public recipe with member extras
Camel Milk Hollandaise-Style Sauce
A lighter take on the classic emulsified butter sauce, using a touch of camel milk to stabilize the emulsion and soften the richness.
Sauces & Condiments · Eggs Benedict · Roasted Asparagus · Poached Fish
What you need
Ingredients
- 3 tbsp Camel Milk, warmed
- 3 Large Egg Yolks
- 1 tbsp Fresh Lemon Juice
- 1/2 cup Unsalted Butter, melted and warm
- Pinch of Cayenne
- Salt to taste
Method
Instructions
- Set a heatproof bowl over a pot of barely simmering water, making sure the bowl does not touch the water.
- Whisk the egg yolks, lemon juice, and camel milk together in the bowl until pale and slightly thickened, about 2 minutes.
- Remove from heat briefly, then return to low heat, whisking constantly while drizzling in the warm melted butter very slowly.
- Continue whisking until the sauce is thick, glossy, and holds a ribbon when the whisk is lifted.
- Season with cayenne and salt, and use immediately, as this sauce does not hold or reheat well.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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