This hollandaise swaps butter for smoky bacon drippings, and it makes the sauce completely unforgettable. Luxuriously creamy, tangy with lemon, and just faintly smoky, it turns eggs Benedict, steak, and asparagus into something special. The method is classic emulsion — warm fat, patient whisking, and a double boiler — at only 0.3 g net carbs per serving.
The Secret to Unforgettable Hollandaise? Bacon!
Forget everything you thought you knew about hollandaise sauce. We’re taking this classic brunch staple to a whole new level of deliciousness by swapping traditional butter for liquid gold: smoky, savory bacon drippings. The result is a luxuriously creamy, tangy sauce with an incredible depth of flavor that will absolutely transform your meal.
While it’s a natural partner for eggs Benedict, don’t stop there. Drizzle this powerhouse sauce over a perfectly seared steak, roasted asparagus, or even pan-fried salmon. It’s a secret weapon you’ll want to use on everything. Trust me, once you try it, you’ll never go back to the original.
Ingredients
• MAKES: about 1½ cups (2 tablespoons per serving)
• ¼ cup / 60 ml (2 fl oz) bacon drippings
• ¼ cup / 60 ml (2 fl oz) avocado oil
• 6 large egg yolks
• 2 tablespoons plus 2 teaspoons / 40 ml (1.4 fl oz) fresh lemon juice
• 1 dash hot sauce, or to taste
• 1 pinch cayenne pepper
• ¼ teaspoon / 1.5 g (0.05 oz) sea salt
Instructions
1. DirectionsPREP TIME: 10 minutes · COOK TIME: 10 minutes1. In a small saucepan or microwave-safe bowl, combine the bacon drippings and avocado oil. Gently heat until just warmed and fully liquid (about 120°F / 49°C). The goal is warm, not hot, to avoid scrambling the eggs.
2. In a medium heatproof bowl (stainless steel works best), vigorously whisk the egg yolks and lemon juice together until the mixture is pale, frothy, and has doubled in volume.
3. Create a double boiler by setting the bowl over a saucepan filled with 1-2 inches of gently simmering water. Ensure the bottom of the bowl does not touch the water and reduce the heat to low.
4. Continue whisking the egg mixture constantly. Slowly, in a very thin and steady stream, begin to pour in the warm bacon fat and oil mixture while whisking continuously.
5. Keep whisking until all the fat is incorporated and the sauce has thickened to a light, fluffy, and creamy consistency. This requires patience!
6. Immediately remove the bowl from the heat. Gently whisk in the hot sauce, cayenne pepper, and sea salt. Taste and adjust seasoning if needed.
7. Serve warm for the best texture and flavor.
Nutritional Information
• Nutrition Per ServingCALORIES: 114FAT: 11.9gPROTEIN: 1.4gTOTAL CARBS: 0.3gFIBER: 0gNET CARBS: 0.3g (0.01 oz)
Pro Tips
• Save Your Drippings: After cooking bacon, let the fat cool slightly, then strain it through a fine-mesh sieve into a jar. It can be stored in an airtight container in the pantry for months, just like other cooking oils.
• Fix a Broken Sauce: If your sauce separates, don’t panic! Remove it from the heat. In a clean bowl, whisk a fresh egg yolk with a teaspoon of lemon juice, then very slowly drizzle the broken sauce into it while whisking constantly to bring it back together.
• Temperature is Key: The most common mistake is overheating the eggs. Use a double boiler over low, simmering water and never let the bowl touch the water. If the sauce seems to be thickening too quickly, lift it off the heat for a few seconds while you continue to whisk.
• Control the Drizzle: When adding the fat, pour it in a slow, steady, thread-like stream. Adding it too quickly is the primary cause of a broken sauce. Patience is your best friend here.
FAQ
Q: Why did my bacon hollandaise sauce break or separate
A: A broken hollandaise is typically caused by overheating the eggs or adding the bacon fat too quickly. Always use a double boiler on low heat and pour the fat in a very slow, steady stream while whisking constantly. The Pro Tips section offers a way to fix a broken sauce.
Q: What can I serve this bacon hollandaise with
A: While it’s a classic for eggs Benedict, this versatile sauce is also fantastic drizzled over a seared steak, roasted asparagus, or pan-fried salmon to add a rich, smoky flavor.
Q: How do I store leftover bacon drippings
A: After cooking bacon, allow the fat to cool slightly. Strain it through a fine-mesh sieve into a jar and store it in an airtight container. It can be kept in the pantry for months.
Q: Is this bacon hollandaise recipe keto-friendly
A: Yes, according to the nutritional information provided, this sauce contains only 0.3g (0.01 oz) of net carbs per serving, making it an excellent choice for a ketogenic diet.
Pro Tips
- Warm the bacon drippings and avocado oil to about 120°F — warm, not hot. Overheated fat is the fastest way to scramble the yolks and break the sauce.
- Pour the fat in a slow, steady, thread-like stream while whisking constantly. Adding it too quickly is the primary cause of a broken hollandaise.
- Keep the bowl over gently simmering water with the bottom never touching it, and lift it off the heat for a few seconds whenever the sauce thickens too fast.
- If the sauce does break, whisk a fresh egg yolk with a teaspoon of lemon juice in a clean bowl, then drizzle the broken sauce in slowly while whisking — it will come back together.
- Save your bacon drippings from any cooked bacon: strain them through a fine-mesh sieve into a jar and keep them in the pantry for months like any cooking oil.
Frequently Asked Questions
Can I use butter instead of bacon drippings?
You can make classic hollandaise with butter, but the smoky bacon drippings are what make this version special — they are cut with avocado oil for a pourable consistency.
Why did my hollandaise separate?
Almost always the heat or the pour. Keep the bowl over low simmering water without touching it, and drizzle the warm fat in a thin, steady stream while whisking constantly.
How do I fix a broken hollandaise?
Remove it from the heat. Whisk a fresh egg yolk with a teaspoon of lemon juice in a clean bowl, then very slowly drizzle the broken sauce into it while whisking constantly until it re-emulsifies.
Is this bacon hollandaise keto?
Per serving it has 0.3 g total carbs and no fiber — 0.3 g net carbs with 11.9 g fat. It fits keto macros easily, which makes it a natural companion for eggs, steak, and asparagus.
Recipe card below.
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The Secret to Unforgettable Hollandaise? Bacon!
Ingredients
Method
- DirectionsPREP TIME: 10 minutes · COOK TIME: 10 minutes1.
- In a small saucepan or microwave-safe bowl, combine the bacon drippings and avocado oil. Gently heat until just warmed and fully liquid (about 120°F / 49°C). The goal is warm, not hot, to avoid scrambling the eggs.
- In a medium heatproof bowl (stainless steel works best), vigorously whisk the egg yolks and lemon juice together until the mixture is pale, frothy, and has doubled in volume.
- Create a double boiler by setting the bowl over a saucepan filled with 1-2 inches of gently simmering water. Ensure the bottom of the bowl does not touch the water and reduce the heat to low.
- Continue whisking the egg mixture constantly. Slowly, in a very thin and steady stream, begin to pour in the warm bacon fat and oil mixture while whisking continuously.
- Keep whisking until all the fat is incorporated and the sauce has thickened to a light, fluffy, and creamy consistency. This requires patience!
- Immediately remove the bowl from the heat. Gently whisk in the hot sauce, cayenne pepper, and sea salt.
- Taste and adjust seasoning if needed.
- Serve warm for the best texture and flavor.
