- 4 4 egg yolkegg yolks
- 2 – 3 tablespoons 2 – 3 tablespoons lemon juice
- 8¾ – 11 oz. 250 – 300 g butter
- salt and pepper
Nutrition97% Fat2% Protein1% Carbs
- Crack the eggs and place the egg yolks in a heat-resistant bowl or a glas bowl. Save the egg whites for something else, for example low-carb bread or tortillas.
- Melt the butter in a sauce pan, but don’t let it turn brown.
- Slowly beat in the butter one drop at a time into the egg yolks and continue to whisk, increase the pace into a thin stream as the sauce thickens. Continue to whisk until all the butter has been added. The white milk protein that has accumulated at the bottom of the pan should not be included.
- Add lemon juice to taste. Stir well and salt and pepper to taste. Serve immediately.
A hollandaise sauce will separate if it gets too hot. The safest way to keep the sauce warm is to use a double boiler: Simmer water in a pot and remove from the heat. Add just enough water so that you can lower the bowl with the finished hollandaise sauce into the pot without letting the hot water touch the bowl.