If there’s one sauce that feels like pure luxury, it’s hollandaise. This rich, buttery ‘liquid gold’ is the ultimate keto condiment, turning simple meals into decadent feasts. It’s not just for eggs benedict; this versatile sauce is absolutely divine drizzled over a perfectly grilled steak, flaky salmon, or a heaping plate of roasted asparagus. And the best part? This foolproof blender version comes together in just five minutes!
Ingredients
• 4 large egg yolks
• 2 tablespoons / 30 ml fresh lemon juice
• ⅛ teaspoon mustard powder
• ¼ teaspoon hot sauce
• ½ cup / 113 g salted butter, melted and hot
Instructions
1. Directions
2. Place the egg yolks, lemon juice, mustard powder, and hot sauce in a blender. Pulse 2-3 times until the are just combined.
3. Turn the blender to its highest speed. While it’s running, slowly and steadily pour the hot melted butter through the opening in the lid. Continue blending for about 30 seconds, or until the sauce is thick, creamy, and fully emulsified.
Nutritional Information
• Makes: 1 cup / 240 mlServing Size: 2 tablespoonsCalories: 130Fat: 14 gProtein: 2 gTotal Carbs: 0.8 gDietary Fiber: 0 gNet Carbs: 0.8 g
Pro Tips
• To gently reheat, microwave on 30% power in 20-second bursts, whisking in between, to prevent the sauce from breaking or scrambling.
• Ensure your melted butter is hot (around 180°F / 82°C) but not boiling. The heat is essential for cooking the yolks and creating a stable emulsion.
• If your sauce breaks, place a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it, a little at a time, until it becomes smooth again.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. This sauce does not freeze well.
FAQ
Q: Is this hollandaise sauce keto-friendly
A: Yes, this sauce is perfect for a keto diet. A two-tablespoon serving contains only 0.8 grams of net carbs, making it an ideal keto condiment.
Q: What can I serve with this hollandaise sauce
A: This versatile sauce is a classic for eggs benedict, but it’s also delicious drizzled over grilled steak, flaky salmon, or a plate of roasted asparagus.
Q: How do I fix broken hollandaise sauce
A: To save a broken sauce, place a fresh egg yolk in a clean bowl. Then, slowly whisk the broken sauce into the yolk, a little at a time, until it becomes smooth and emulsified again.
Q: What is the best way to store and reheat hollandaise
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on 30% power in 20-second bursts, whisking in between, to prevent it from breaking.
