Hollandaise sauce

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.

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.
4 servingservings


  • 4 4 egg yolkegg yolks
  • 2 tbsp 2 tbsp lemon juice
  • 10 oz. 300 g butter
  • salt and pepper


Instructions are for 4 servings. Please modify as needed.

  1. 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.
  2. Melt the butter in a sauce pan, but don't let it turn brown.
  3. 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.
  4. Add lemon juice to taste. Stir well and season with 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 (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.

Goes great with

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  1. Madeleine
    Super easy recipe and very tasty
  2. rey
    How much calories / serving?
    Reply: #3
  3. Peter Biörck Team Diet Doctor
    Hi rey!

    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. ;-)

  4. Mary Cate
    If you want to know precise calories, you can enter the ingredients into myfitesspal.com. It is free, and I have never failed to find the entry I needed, though you can add them if they are missing and just google what the calories are for that item. Of course, I don't count any more.
  5. Daniele
    i am so happy, first time here, thank you!!!!!!
  6. EFB
    Can you use coconut oil or ghee instead of butter?
  7. Melanie
    Didn't solidify - what did I do wrong?
  8. Gertrude
    This was so delicious! Love it. I added hot mustard and some Tabasco sauce. I had it on asparagus. Yum.
  9. Gertrude
    Melanie, it doesn't solidify, just thickens. Keep stirring with a whisk on medium heat.
  10. genevieve springham
    Have been an avid cook for 50 years. My first attempt at hollandaise. Great instructions, and a delicious result. Thankyou. I am convinced that your great recipe has made for a very satisfying first attempt. Especially as I have been looking for a half decent shop bought one for years.
  11. Bill
    I make Hollandaise and Bernaise sauce a lot and it took a while to learn how to make it quick and easy without breaking it. Search "Easy NO-Blender 5 Minute Hollandaise Sauce Tutorial Video Almost Foolproof!" on YouTube. It is by far the best video showing the proper technique for making Hollandaise sauce.

    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.

  12. D
    I'm allergic to eggs, any alternative's to using eggs?
  13. Michael
    Fantastic!! Follow the directions exact. You cannot go wrong!
  14. Briana
    What is the measurement for a serving?
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    What is the measurement for a serving?

    This makes 4 servings, so 1/4 of the batch is a serving. You can measure by volume or weight.

  16. Missy
    I’m sorry, but while adding the butter to the eggs, are you heating the eggs? And if so, at what temperature? I think I’m missing something reading the instructions. I’ve literally read them 4 times. Sorry if it’s a dumb question!
    Reply: #17
  17. Carol
    You didn't miss it. It's missing from the instructions... but traditional wisdom is whisk the egg yolks in double boiler if you have one, (a bowl placed over a pot of barely simmering water if you don't) add the butter to the whisked yolks and keep the temperature low. Whisk the entire time it's slowly heating and thickening.

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