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









calculator How are Net Carbs Calculated?


  • 1.5 cup Unsalted Butter Stick
  • 3 large Egg Yolk
  • 1.5 fl oz Tap Water
  • 0.5 fl oz Fresh Lemon Juice
  • 0.5 tsp Salt
  • 0.13 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 Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.