Paleo Coconut Oil Hollandaise Sauce
AUTHOR: Danielle Walker – AgainstAllGrain.com
3 tablespoons coconut oil, heated to about 95 degrees F
2 med egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon paprika
Fill a blender with boiling water and cover with the lid. Let it sit for 10 minutes.
Thoroughly dry the blender, then blend the egg yolks and lemon juice.
With the blender on low, slowly pour in the hot coconut oil in a steady stream.
Season with salt and paprika, then pulse a few times to combine.
Serve immediately over eggs benedict, asparagus, salmon, or as a dipping sauce for artichokes.