Dress up your veggies with this smooth lemon buttery sauce, made in just a few minutes!

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!

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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!

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Hollandaise Sauce

Name: Hollandaise Sauce
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 1/2 cup butter (unsalted and melted); 4 egg yolks; juice of 1 lemon; pinch of salt

Dress up your veggies with this smooth lemon buttery sauce, made in just a few minutes!

Print Pin Save Rate

Prep Time 2 mins

Cook Time 3 mins

Total Time 5 mins

Author: Julianne

Course: Condiment

Calories: 174

Servings: 6

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

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.

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Nutrition Facts

Hollandaise Sauce

Amount Per Serving

Calories 174 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Carbohydrates 1g0%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

*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.