This hollandaise sauce keto recipe contains three different ingredients: room temperature egg yolks, melted salted butter, and lemon juice.
Hollandaise sauce is a mixture of melted butter, egg yolks and lemon juice. It can be served with Eggs Benedict, steamed asparagus, or even dripped on a fresh juicy burger. The French called it Hollandic sauce, implying its Dutch origins.
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Why you will love this recipe
Versatile: You can put hollandaise sauce poached salmon, broccoli, asparagus, bacon and even burgers.
Full of flavor: This sauce is so full of flavor and will make any dish pop.
Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs
- Butter
- Lemon juice
See recipe card for quantities.
How to separate egg yolks
Set out two bowls. Gently crack the egg using the rim of a bowl, close to the middle. Pry the egg open and let the yolk setting in the lower half of the egg shell while the egg white run off the sides of the eggs into one of the bowl. Transfer the egg yolk into the other shell halve, letting the egg whites drip off the shell. Keep transferring between the two egg shells until most of the whites have dripped off. Place the egg yolk in the clean bowl. Chilled eggs are usually easier to separate. The egg yolks should be room temperature to make the sauce. Let the yolk sit in the bowl for 10-20 minutes, until the yolk is at room temperature.
Instructions
Add butter in a bowl and place in a microwave. Place a paper towel on top to prevent mess. Melt the butter In the microwave for 15 seconds.
Place the yolks in a food processor or blender. Add the melted butter into the blender, as well as the lemon juice and blend until smooth.
Substitutions
Egg yolks: The egg yolks must be at room temperature.
Salted butter: The butter will need to be melted. You can melt the butter in a saucepan or in the microwave.
Lemon juice: For best results, use the juice from an actual lemon.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - mix in red pepper flakes into the sauce.
- Deluxe - add the sauce on your eggs benedict or even chilaquiles.
- Kid friendly - add crushed potato chips (ketchup chips!)
Check out this Baby Corn Stir Fry.
Equipment
Equipment can have a big impact on how a recipe turns out. I love using my Kitchenaid food processor to make this Hollandaise Sauce Keto.
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
If you notice your hollandaise is too thick while whisking or blending, add 1 tablespoon of hot water before you sauce has a chance to separate.
Print
Hollandaise Sauce Keto
- Total Time: 5 minutes
- Yield: 1 cup 1x
Description
This hollandaise sauce keto recipe is made with three different ingredients: room temperature egg yolks, melted salted butter, and lemon juice.
Ingredients
- 3 egg yolks, at room temperature
- 10 tablespoons salted butter
- 1 tablespoon lemon juice
Instructions
- Add butter in a bowl and place in a microwave. Place a paper towel on top to prevent mess. Microwave for 10-15 seconds, until the butter is melted. P
- lace the yolks in a food processor or blender.
- Add the melted butter into the blender, as well as the lemon juice and blend until smooth.
Notes
How to separate egg yolks: Set out two bowls. Gently crack the egg using the rim of a bowl, close to the middle. Pry the egg open and let the yolk setting in the lower half of the egg shell while the egg white run off the sides of the eggs into one of the bowl. Transfer the egg yolk into the other shell halve, letting the egg whites drip off the shell. Keep transferring between the two egg shells until most of the whites have dripped off. Place the egg yolk in the clean bowl that is left. Chilled eggs are usually easier to separate. For this dish, the hollandaise sauce should be blended with the yolks at room temperate. Let the yolk sit in the bowl for 10-20 minutes, until the yolk is at room temperature.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 191.7
- Sodium: 49.4 mg
- Fat: 19.8 g
- Carbohydrates: 1.4 g
- Fiber: 0.1 g
- Protein: 2.9 g
- Cholesterol: 246.2 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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