Keto Hollandaise Sauce

DifficultyModerate
Yield16 servings
Prep15 mins
Cook10 mins

0.2g

Net Carbs

0.7g

Protein

18.1g

Fat

0.0g

Fiber

163

Calories

Keto Hollandaise Sauce
Cooking tip: Store leftover low carb hollandaise sauce in a tightly sealed storage container in the refrigerator for one day. To use, whisk in another egg yolk with some more melted butter to make everything emulsify again.

Ingredients:

  • 1/2 fluid ounce Fresh Lemon Juice
  • 1 1/2 fluid ounces Tap Water
  • 3 large Egg Yolks
  • 1 1/2 cups Unsalted Butter Stick
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black Pepper

Directions:

This classic hollandaise 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.  
One serving of Hollandaise Sauce 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.

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