Keto Hollandaise Sauce
ChefKetogenic.comDifficultyAdvancedHollandaise sauce, also known as Dutch sauce, is a sauce made from eggs, butter, and lemon juice and is a staple in French cuisine. This simple keto version of hollandaise sauce is perfect for topping eggs benedict and/or other dishes!
Serving Size 2 tbsp
Servings 16
Net Carbs
- Amount Per Serving
- Calories 134
- % Daily Value *
- Total Fat 14.2g22%
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a small saucepan, heat the water until simmering.
Place the egg yolks in a medium-sized heatproof bowl and whisk until liquefied. Whisk in the lemon juice until the mixture has thickened and doubled in volume. Place the bowl over the simmering water and whisk the yolk mixture for 2 to 3 minutes, until air bubbles begin to develop and mixture starts to thicken. It's important to keep whisking to prevent the yolks from cooking or traveling up the side of the bowl; do not allow the temperature of the mixture to exceed 160°F, or the egg yolks will start to cook.
Slowly whisk in the butter in 1-tablespoon increments; the butter should be fully blended in before you add more. Repeat until the mixture has doubled in volume again, has lightened in color, and is creamy; this is called the ribbon stage because when you pull a whisk through the mixture, it leaves trails that are visible for a short while.
Remove the keto hollandaise sauce from the heat, season to taste with hot sauce, salt, and pepper, and keep warm over a water bath until needed or let cool, place in an airtight container, and refrigerate for up to 1 day. To rewarm the hollandaise, place it in a heatproof bowl over a pan of simmering water and whisk until the temperature reaches 140°F to 160°F. Once reheated, the sauce should be used within 10 minutes. If you hold it too long, it might separate.
Store your keto Hollandaise sauce in the fridge in an airtight container.
Ingredients
Ingredients
Directions
Directions
In a small saucepan, heat the water until simmering.
Place the egg yolks in a medium-sized heatproof bowl and whisk until liquefied. Whisk in the lemon juice until the mixture has thickened and doubled in volume. Place the bowl over the simmering water and whisk the yolk mixture for 2 to 3 minutes, until air bubbles begin to develop and mixture starts to thicken. It's important to keep whisking to prevent the yolks from cooking or traveling up the side of the bowl; do not allow the temperature of the mixture to exceed 160°F, or the egg yolks will start to cook.
Slowly whisk in the butter in 1-tablespoon increments; the butter should be fully blended in before you add more. Repeat until the mixture has doubled in volume again, has lightened in color, and is creamy; this is called the ribbon stage because when you pull a whisk through the mixture, it leaves trails that are visible for a short while.
Remove the keto hollandaise sauce from the heat, season to taste with hot sauce, salt, and pepper, and keep warm over a water bath until needed or let cool, place in an airtight container, and refrigerate for up to 1 day. To rewarm the hollandaise, place it in a heatproof bowl over a pan of simmering water and whisk until the temperature reaches 140°F to 160°F. Once reheated, the sauce should be used within 10 minutes. If you hold it too long, it might separate.
Store your keto Hollandaise sauce in the fridge in an airtight container.
