Paleo Hollandaise Sauce ~ Gluten Free, Dairy Free, Paleo

Paleo Hollandaise Sauce ~ Gluten Free, Dairy Free, Paleo

I’ve Recently been on a very strick paleo diet, for health reasons I have gone much more strict then I normally do. The diet I am doing is a mix between the zone diet and the paleo diet, it’s called the badass body diet it has smaller portions and no sugar at all and I have to say that I was worried when I started out on it because I like sweet things.

But some far (I’m 3 weeks into it) I haven’t been craving sweets much and I’ve been enjoying the amount of vegetables I get to eat! Its been a great way to do some spring cleaning for my body. Cleaning out all the toxins and starting this year out healthier.

One vegetable I have been loving is asparagus and what better to pair with asparagus then fried eggs and paleo hollandaise sauce!

The Duck fat in this recipe is really a must in my book, its luscious creamy texture and slightly earthy/gamy flavor makes this sauce a must have for breakfast!

 Don’t be scared of the duck fat though, its not to be reserved for just special occasions or for fancy dishes.

Not only does duck fat provide an amazing flavor profile  for almost any dish ~ from sweet potato fries and oven roasted brussel sprouts to grass fed bison steaks and organic BBQ chicken legs ~ it also has many health benefits as well.

Duck Fat: A Traditional French Culinary Fat with Health Benefits too!

Because of duck fats high proportion of monounsaturated (about 51%) and saturated fats (about 35% saturated and 14% polyunsaturated) it keeps stable during cooking, This preservers the flavor of the fat as well as reduces the risks of LOPs (lipid oxidation products) because of it staying stable during the cooking process. LOPs are made when unstable fats are exposed to high heat, they then break done and create free radicals which are associated with cellular damage and heart disease. (AKA vegetable oils)

Along with the wonderful stability of this fat it’s lack of processing that it under goes is one of the things I most like about it. Most fats are treated with chemicals, refined, and deodorized, duck fat is traditionally rendered (Gently melted) away from the meat of the duck, this simple process creates a healthy and pure cooking fat.

~ The French Paradox ~

The people of the Gascony region of France have ONE FOURTH the heart attack Deaths compared with the people of the vegetable oil using USA and guess what? those lovely french people are quite the duck fat loving people.
Research has found that populations who use duck fat enjoy better heart health, and in the USA, 315 out of every 100,000 middle aged men die of hearts attacks each year.
In France though the rate is less the half that about 145 out of every 100,000. but comparing these two to the Gascony region of France, again where duck and goose fats reign supreme and organs/offal are main staples in the diet, the rate of heart attacks are only 80 out of every 100,000. which equals to 25% of the heart attack deaths in the USA where unstable vegetable oils are the most used cooking fats!

Paleo Hollandaise Sauce ~ Gluten Free, Dairy Free, Paleo

Paleo Hollandaise Sauce ~ Gluten Free, Dairy Free, Paleo


  • 4 tbsp duck fat
  • 2 large organic egg yolks
  • 1/2 tsp mustard powder
  • 1/2 tsp garlic powder
  • juice from 1/2 lemon (about 2 tbsp)
  • pinch salt or more to taste
  • 1 tbsp water or more if it's too thick.


  • 1) Make sure all the ingredients are at room temperature and Separate the egg yolks from the egg whites.
  • 2) Slowly melt the duck fat in a pot and keep it aside. It should be warm not hot.
  • 3) in a large glass bowl, Mix the egg yolks with the other ingredients (water, lemon juice, mustard powder garlic powder and salt).
  • 4) put the glass bowl over a pot of simmering water (dont let the water touch the bottom pan of the bowl) and whisk constantly until the mixture starts to thicken.
  • 5) Slowly pour the melted duck fat into the egg mixture until it's thick and creamy. Continue stirring at all times to avoid clumping. If the sauce is too thick, add a 1/2 tsp of water. If the mixture clumps, pulse in a blender until smooth.
  • 6) serve immediately over your asparagus and eggs! Yum!
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