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. 275 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.
  18. Pete
    10 oz of butter?? with 4 egg yokes? that does not work....
    Reply: #24
  19. Marcus
    Yeah, I think the instructions need re-written. Adding warm butter to cold egg yolks doesn't work.
  20. Jan
    I am happy to find some ways to make use of my egg yolks. But can you tell me how long this lasts as I am making now,
    but won't be having fish for a couple of days.
    Reply: #22
  21. Jan
    Oh my gosh! Just made my Hollandaise sauce for the first time and is it ever delicious!! Now I just have to get some fish--and may e en get some asparagus today so I can use it right away. It is beyond description--LOVE it!
  22. Kristin Parker Team Diet Doctor

    I am happy to find some ways to make use of my egg yolks. But can you tell me how long this lasts as I am making now,
    but won't be having fish for a couple of days.

    This should last 3-4 days in the refrigerator.

  23. Jan
    Thanks Kristin. Occurred to me though if I warm it up in the microwave for several seconds the eggs will cook so I'm thinking of eating it in a double broiler.
  24. Tom
    I agree - runny gross mess and a waste of ingredients. All other recipes say only 4 oz of butter to 4 yolks now that I look.
  25. katharine
    If you whisk one of the egg whites until stiff and then fold it into the mixture it not only lightens the sauce but stabilises it for reheating.
  26. Wendy
    How long does this keep for?
    Reply: #27
  27. Kristin Parker Team Diet Doctor

    How long does this keep for?

    This should keep well for 3-5 days in the refrigerator.

  28. KetoAnna
    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!

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