Scroll down if you only want my easy hollandaise sauce for steak recipe (it's sooo good on potatoes or roasted vegetables too!), but first I'm going to rant a bit…
Don't you love being a real foodie and knowing that what you were led to believe about some of your favorite foods was ALL WRONG??? This is the biggest point I try to get through to people when they find out I'm into health and nutrition, because they always assume right off the bat that I eat things like tofu (NEVER, soy is a not health food!) or salads at every meal — I love salads like these, but love real healthy fats even more. So today I want to tell you about two of my favorite myth-busting real foods.
Here are just two wonderful examples of foods that “they” have told us are unhealthy, but they're WRONG…
First, my beloved BUTTER.
Yep, you heard me right. This stuff is a health food, and for you rookies, I'm not trying be funny, it really is! Especially if you source it from farms where the cows are raised out on pasture, there are so many benefits like cancer fighting and immune system building, that I can't even list them all here — read this all about butter benefits and why butter is better. And this is the kind we buy, although it's not perfectly sparkly (it comes from too far away, it's better if you can get it from a local farmer), but it's pastured and is a deep yellow, which is a good indicator of vitamin A, and I can easily get it in huge amounts.
Second, a big juicy steak is ALSO good for you, ALL depending on where you get it!!!
(Read about the Cowspiracy Film Farce — It’s Not WHAT You Eat, it’s HOW its GROWN!) If you get it from a local farmer who raises cows, again, out on pasture the way God meant it, then it's what Joel Salatin calls, “Salad Bar Beef” — you eat what they eat. In conventional feedlots they're fed GMO corn, corn, and more corn to fatten them quick, along with other junk you don't want in your body.
Could this be why your low-carb diet is backfiring?
How many of you are eating beef from the grocery store on your low-carb diet? This feedlot meat causes weight gain in us just like it did in the cow you're eating!
Don't have a good local source for healthy meats, here's the only place I trust to buy safe meat online. By the way, they also have beef tallow already rendered, which makes the BEST French fries, and again, they're actually good for you with all that healthy fat vs. the fat restaurants use like soybean or canola, YUCK — those are not only genetically modified, they're heart-killer oils.
Nutritionists and doctors are still teaching that these two foods are bad for us!
Or else they say to “eat them in moderation”, as if there's something wrong with them. It makes me sad, knowing how many are getting sick on this advice, and it riles me all up at the same time.
So today I'm sharing a recipe that includes both of these delicious and nutritious foods: Easy Hollandaise Sauce for Steak
My recipe is sort of a blend of a bernaise sauce and a hollandaise sauce. See the video below of Julia Child herself, explaining the true difference between these two sauces. They're siblings she says. She's so funny, I wish I could've known her!
Easy Hollandaise Sauce for Steak
- 5 medium fresh garlic cloves minced
- Juice of 1 big lemon or 2 small organic is best
- 2/3 cup white wine I used a Riesling, that's all I had, but real chefs would prefer a more dry wine, I loved it like this!
- 8-9 Tablespoons of cold butter pastured butter is best (more butter if you're serving more than 4 people)
- 3 egg yolks best from pastured hens for more nutrition
- 1/2 teaspoon dried tarragon or fresh
- 1/4 teaspoon dried parsley or fresh (this is optional)
- Sea salt and pepper to taste start with 1/4 teaspoon each
- In a medium sized saucepan, add the lemon juice, wine, and garlic and bring to a light boil. Cook it down until there's only a tiny bit of liquid still in the pan and mostly only the garlic left, keep your eye on it and don't let it burn. It'll take a few minutes. Remove from heat and cool 5-10 minutes, you can add a tablespoon or so of cold butter to cool it more quickly.
- Once it's cool, on very low heat add 3 egg yolks, whisking constantly so the eggs don't scramble. Keep whisking as it thickens a bit. Add 8 Tablespoons butter, one tablespoon or so at a time, keep whisking, and keep the heat on low. Add more butter if you're serving more people and you want more sauce. Keep stirring as it thickens.
- Turn off the heat until you're ready to serve it over hot grass-fed steaks. I also love to dip roasted potatoes or veggies into this yummy sauce, such as green beans, broccoli, or asparagus. You guys this stuff is dreamy! Sometimes I just drink it it's so good, lol, just kidding. NOT kidding.
- If serving any leftovers again the next day, just add a little more butter as you heat it up and whisk it in to warm it up.
- Serves about 4 people.
Let me know what you think of this easy hollandaise sauce for steak!
Here's Julia Child, explaining the difference between a bernaise sauce and a hollandaise sauce:
More you might like:
- New to all of this? Need a gift for someone else who is new to all of this? Give them my book, Real Food for Rookies!
- Read about when the I Can’t Believe It’s Not Butter People Contacted Me…
Kelly, I don’t think I’ve told you lately, but I LOVE YOU. Bernaise, Hollandaise, and Julia, OH MY!
She makes it so simple and straightforward, too. Thank you for turning me onto the Julia YouTube channel, and for always having such fantastic content!
Well aren’t you a big sweetheart, thanks for saying that and making my day!!! If you wouldn’t mind, please tell your friends about signing up and all the freebies they get here: https://kellythekitchenkop.com/free. That would help me a lot, thanks!
Do you know if ghee would work in place of the butter? I have a casein sensitivity and have to avoid butter. 🙁 I used to eat it straight off the knife. sigh.
Yes ghee would work fine Martha!
What could you add in place of the Riesling? I’m doing a ketogenic diet and the wine would add too many carbs. Maybe some beef bone broth?
Suzanne, you could use a dry white wine (less carbs) or just more lemon juice (no carbs), but much more lemony, which I think would be fine too!
(By the way, bone broth wouldn’t be the same flavor profile at all, but I think those other ideas would work!)