Dress up your veggies with this smooth lemon buttery sauce, made in just a few minutes!
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If you like Béarnaise Sauce, you will love this sauce! Hollandaise sauce is very similar, but has no tarragon, only lemon juice. It's such a beautiful sauce, very thick and velvety!
I made some to serve over my Eggs Benedict, but you can also use this sauce over some asparagus or broccoli, if you'd like.
Hollandaise sauce is a very simple sauce made from egg yolks, butter and fresh lemon juice and is absolutely perfect for any veggie that you typically serve with a squeeze of lemon.
What's so nice about this sauce, is it has 18 grams of healthy fat per serving! It's the perfect Low Carb sauce to help dress up plain veggies!
What's in Keto Hollandaise Sauce
- Unsalted butter
- Egg yolks
- Lemon
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Hollandaise Sauce
Heat a saucepan with water to a gentle simmer. Add the egg yolks and lemon juice to a heat-safe mixing bowl.
Whisk using a hand mixer (or whisk by hand) until the mixture has doubled in volume.
Place over the boiling water to make a double boiler and cook while whisking, for about 1 minute. Then, very slowly stream in the melted butter while whisking.
As soon as the sauce comes together, it's ready! It should be thick enough to coat the back of a spoon and stay separated.
Serve over my Eggs Benedict (recipe to come), asparagus or broccoli.
Note: If the sauce gets too thick, add in a tiny bit of hot water and whisk. This should loosen up the sauce perfectly.
For a stronger lemon flavor, add some lemon zest to the sauce.
You can also serve this sauce over vegetables, like this Roasted Asparagus, that's quick and easy to make!
More Keto Sauces
- Bearnaise Sauce
- Easy Alfredo Sauce
- Easy Cheese Sauce for Veggies
- Bang Bang Sauce
- Buffalo Cheese Sauce
- Homemade Pesto
- Buffalo Wing Sauce
Shop my favorite products on Amazon and check out my Keto Pantry List!
Hollandaise Sauce
INGREDIENTS
- ½ cup butter, unsalted and melted
- 4 egg yolks
- juice of 1 lemon
- pinch of salt
INSTRUCTIONS
- Heat a saucepan with water to a gentle simmer.
- Add the egg yolks and lemon juice to a heat-safe mixing bowl. Whisk using a hand mixer (or whisk by hand) until the mixture has doubled in volume.
- Place over the boiling water o make a double boiler and cook while whisking, for about 1 minute. Then, very slowly stream in the melted butter while whisking.
- As soon as the sauce comes together, it's ready! It should be thick enough to coat the back of a spoon and stay separated. Serve over my Eggs Benedict, asparagus or broccoli.
RECIPE NOTES
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.
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Donna
Please email that to me ASAP. Thank you so much. Can’t wait to try it 🙂
Kori Glentzer
Easy and excellent recipe. I added a bit more salt and pepper.