Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make Hollandaise Sauce.
1/2 Cup of Grass-fed Butter
3 Free-range Egg Yolks
Redmond Real Sea Salt to taste
1 1/2 Tablespoons of Raw Apple Cider Vinegar
Optional: 1/4 Teaspoon of Cayenne Pepper or Paprika
Check out the video for instructions!