3 pasture-raised egg yolks 1 cup melted ghee or clarified butter juice of 1 lemon sea salt to taste freshly cracked black pepper 2 tablespoons chopped fresh dill Step 1 Separate the egg yolks from the whites and place the yolks in a large bowl and save the whites to make a frittata. Step 2 Melt the ghee and keep it warm, but not hot. If the ghee is too hot, it will break the emulsion. Step 3 Slowly add the warm, melted ghee into the egg yolks in a very slow stream while whisking vigorously. Step 4 Continue to add the ghee until you have an emulsified sauce. If the hollandaise ends up too thick, add a small splash of cold water to thin it out. Step 5 Whisk in the lemon juice, sea salt and black pepper to taste. Step 6 Serve hollandaise sauce over poached eggs, poultry, grilled greens or flaky white fish. Garnish with chopped fresh dill. Hollandaise is best served immediately. Note: If you do break the sauce, don’t worry. Set aside the broken sauce and start again by whisking 1-2 extra yolks then slowly whisk in the broken sauce.