Hollandaise Sauce Recipe
0.2g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:French
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Easy
Style:French
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 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
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.
- 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.
- 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.
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.
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