Hollandaise Sauce - Keto and Low Carb
Dress up your veggies with this smooth lemon buttery sauce, made in just a few minutes!
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
- 1/2 cup butter unsalted and melted
- 4 egg yolks
- juice of 1 lemon
- pinch of salt
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, asparagus or broccoli.
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.
Calories: 174kcal | Carbohydrates: 1g | Protein: 2g | Fat: 18g | Saturated Fat: 11g