Hollandaise sauce
A smooth, elegant classic that never goes out of style. Wonderful with fish, freshly boiled veggies, and on all egg dishes. This sauce makes everything it touches more keto and more delicious. Swoon.
USMetric
servingservings
Ingredients
- 4 4 egg yolkegg yolks
- 2 tbsp 2 tbsp lemon juice
- 10 oz. 275 g butter
- salt and pepper
www.dietdoctor.com
Making low carb simple
Instructions
- Crack the eggs and place the egg yolks in a heat-resistant bowl or pyrex bowl. Save the egg whites for another recipe, such as low-carb bread or tortillas.
- Melt the butter in a sauce pan, but don't let it turn brown.
- Slowly add the butter, one drop at a time, into the egg yolks while whisking the mixture. Increase the pace into a thin stream of butter as the sauce thickens. Continue to whisk until all the butter has been added. Don't scrape the bottom of the pan used to melt the butter; the white milk protein that has accumulated there should not be added to your sauce.
- Add lemon juice to taste. Stir well and season with salt and pepper to taste. Serve immediately.
Tip!
A hollandaise sauce will separate if it gets too hot. The safest way to keep the sauce warm (but not too warm) is to use a double boiler. If you don't have a double boiler, chose a pot and bowl that can nest together. Boil a small amount of water in the pot and remove from the heat. Lower the bowl with the finished hollandaise sauce into the pot without letting the hot water touch the bowl.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
We don't give that info in our recipes. We don' want to encourage calorie counting. However the macros are documented. (It's actually possible to calculate the calories from that info, but it's a bit complicated. ;-)
Never use a blender, you will not be able to cook the egg to a safe temperature and now with John's technique, it is even easier than a blender.
Thank you Diet Doctor for this great site. I'm almost 4 years on LCHF and love it.
This makes 4 servings, so 1/4 of the batch is a serving. You can measure by volume or weight.
but won't be having fish for a couple of days.
This should last 3-4 days in the refrigerator.
This should keep well for 3-5 days in the refrigerator.
This is the first time I have ever tasted Hollandaise, let alone make it!
One person commented on the amount of butter, and I must admit I was sceptical.
It turned out fantastic! I boiled water in a saucepan, as suggested, took it off the stove & started whisking. I only had 250g of butter (8 oz) but will use the full 10 next time.
Thick, creamy, divine!
Another favourite!
The heat-resistant bowl would be used over a pot as a double boiler. "If you don't have a double boiler, chose a pot and bowl that can nest together. Boil a small amount of water in the pot and remove from the heat. Lower the bowl with the finished hollandaise sauce into the pot without letting the hot water touch the bowl."