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Atkins Hollandaise Sauce
Net Carbs
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Phase: Phase 1









calculator How to Calculate Atkins Net Carbs


  • 1 1/2 cup Unsalted Butter Stick
  • 3 large Egg Yolk
  • 1 1/2 fl oz Tap Water
  • 1/2 fl oz Fresh Lemon Juice
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper


This is the classic sauce for asparagus, broccoli and Eggs Benedict; but don't overlook it for fish and shellfish.  This recipe calls for clarified butter - meaning the milk solids are removed, which makes the sauce more stable.  If you prefer, simply melt the butter and add it in step 2 without straining it.  Each serving is 2 Tbsp.

  1. Line a sieve with a damp paper towel and set over a 2-cup measuring cup. Bring butter to a boil in a small saucepan over medium heat; cook until foam on top falls to the bottom and the butter begins to clear, about 8 minutes. Pour butter through sieve; set aside.
  2. Combine egg yolks and water in the top of a double boiler set over (not simmering in ) water set over medium-low heat; simmer until mixture has tripled in volume, about 3 minutes. Add butter in a slow and steady stream, whisking constantly until sauce thickens. Whisk in lemon juice, salt and pepper. Serve immediately.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)