Bacon Hollandaise

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About


  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • Pinch of ground cayenne
  • ½ cup (115 g) unsalted butter, melted and cooled slightly
  • 4 tablespoons (60 ml) rendered bacon fat, melted and cooled slightly


In a blender, combine the egg yolks, lemon juice, and cayenne and blend until smooth. With the motor running, slowly add the melted butter, then the bacon fat, and continue blending until emulsified.