From the kitchen
Camel Milk Hollandaise-Style Sauce
A lighter take on the classic emulsified butter sauce, using a touch of camel milk to stabilize the emulsion and soften the richness.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 3 tbsp Camel Milk, warmed
- 3 Large Egg Yolks
- 1 tbsp Fresh Lemon Juice
- 1/2 cup Unsalted Butter, melted and warm
- Pinch of Cayenne
- Salt to taste
Method
- Set a heatproof bowl over a pot of barely simmering water, making sure the bowl does not touch the water.
- Whisk the egg yolks, lemon juice, and camel milk together in the bowl until pale and slightly thickened, about 2 minutes.
- Remove from heat briefly, then return to low heat, whisking constantly while drizzling in the warm melted butter very slowly.
- Continue whisking until the sauce is thick, glossy, and holds a ribbon when the whisk is lifted.
- Season with cayenne and salt, and use immediately, as this sauce does not hold or reheat well.
Kitchen note
The camel milk here serves the same function classic recipes ask a splash of water to do, but it adds a subtle savory depth that plain water cannot.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.