Make the most of this versatile sauce with five unique and delicious recipes for carnivores, vegetarians, and any omnivores in between. Unlike traditional hollandaise sauces, Primal Kitchen Hollandaise is made without butter or heavy cream. Cashew butter and avocado oil give this rich sauce a creamy texture for a no-dairy topper that adds a bit of flavorful decadence to your favorite dishes. This seasonal sauce is ready for a springtime brunch or for dining al fresco in the backyard.
Prep these recipes alongside Brian while he demonstrates four easy, versatile uses for Hollandaise Sauce in your kitchen.
Hollandaise Sauce Eggs Benedict
Eggs Benedict is a brunch hero. Creamy hollandaise coats savory ham and rich egg with a fluffy English muffin soaking up the yolk and sauce at the bottom. Equal parts savory and decadent, this dish is perfect for lazy Sunday mornings or a Mother’s Day meal.
Poaching eggs can be a bit tricky at first. Bring 1 ½ cup of water to a simmer, then crack your eggs into a small dish to make adding them gently to the water a little easier. Cook for about 4 ¼ minutes, then use a slotted spoon to carefully lift your eggs out of the water. Top your favorite keto-friendly or gluten-free bun with ham, your eggs, and then a dollop of Hollandaise, parsley, and paprika.
For more detailed instructions on making Keto Eggs Benedict, check out this recipe.
Salmon with Hollandaise Sauce
If salmon is a staple in your lunch or dinner time rotation, you won’t want to miss this simple recipe. The delicate, rich flavor of salmon meets the thick, creamy texture of the hollandaise for an elegant array of tastes. Hollandaise elevates this easy recipe with just five ingredients.
Coat your salmon filet with avocado oil, season with salt and pepper, and then grill on high heat in a cast-iron pan, skin side down, for five minutes per side. Remove the salmon from the pan, then pour the hollandaise on top. Add a little green and serve with roasted Asparagus with Hollandaise sauce.
Asparagus with Hollandaise Sauce
Adding a veggie side to your favorite meat or fish dish can get a bit boring–the same small dishes rotate in and out and often end up just pushed around the plate. Revitalize your plating with a vibrant pop of green and creamy hollandaise.
Drizzle Primal Kitchen Extra Virgin Olive Oil over the asparagus and season with salt and pepper. Roast at 425 degrees for 15 minutes, remove, then add Hollandaise and a little extra pepper, if desired. For more detailing instructions on prepping this classic dish, check out this recipe.
Steak with Hollandaise Sauce
Carnivores and Carniflex folks can appreciate the flavor, variety, and “oomph” a delicious sauce adds. Made without dairy, soy, or canola, this keto-friendly Hollandaise is perfect for dipping and dunking steak.
Season your steak with salt and pepper, then set the oven for 200 degrees. Use a meat thermometer, waiting until the center of the steak reaches 115 degrees. Remove the steak, then spray a hot cast iron pan with avocado oil. Add the steak and cook for about a minute on each side.
Let the seared steak cool for 10 minutes (it’ll finish cooking as it’s resting). Drizzle with hollandaise or serve it on the side.
Broccoli with Hollandaise Sauce
Broccoli serves as a great base for full-flavored Hollandaise, and roasting will caramelize the broccoli to add a crispy edge.
Drizzle extra virgin olive oil over the broccoli, and use clean hands to coat. Season with salt and pepper, and roast at 425 degrees for 20-30 minutes. Add Hollandaise and fresh parsley for a saucy side dish.