This Keto Hollandaise Sauce is rich and buttery and is the perfect sauce for eggs benedict, on top of steak, salmon, or vegetables, you name it. When made from scratch hollandaise is naturally keto-friendly as the main ingredients are egg yolk, butter and lemon juice.
The best keto hollandaise recipe
Fresh hollandaise is so easy to whip together, that it is a wonder that anyone would ever make it from a powdered mix. With only 3 main ingredients - butter, egg yolk and fresh lemon juice, hollandaise is one of the 5 main sauces of French cuisine. Add some tarragon, shallot, and black pepper, and you have a delicious homemade low carb béarnaise sauce.
This Keto Hollandaise Sauce is easily my favorite sauce to put on EVERYTHING! It's not only good for Keto Eggs Benedict. Although, it does make a mean Low Carb Crab Cake Eggs Benedict, and a Keto Eggs Benedict Casserole.
But those wouldn't even be my favorite way to enjoy this keto hollandaise sauce. My all-time favorite way to eat it is on top of a big, juicy steak, topped with crab meat and served with asparagus. I will pour it over the whole plate!
Frequently Asked Questions
Place the egg yolks, lemon juice, and hot sauce in a blender. Pulse until the ingredients are well combined. Turn the blender to high and slowly pour in the melted butter. Blend until the sauce is thick, about 30 seconds.
To turn this hollandaise into a delicious homemade béarnaise sauce, add some tarragon, sautéed minced shallot, and black pepper
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Keto Hollandaise
- Total Time: 15 minutes
- Yield: 1 Cup
- Diet: Gluten Free
Description
This Keto Hollandaise Sauce is rich and buttery and is the perfect sauce for eggs benedict, on top of steak, salmon, or vegetables, you name it. When made from scratch hollandaise is naturally keto-friendly as the main ingredients are egg yolk, butter and lemon juice.
Ingredients
- 4 egg yolks
- 2 tablespoons fresh lemon juice
- ½ cup butter (1 stick), melted
- dash hot sauce
- pinch of cayenne pepper
- pinch of sea salt
Instructions
- In a stainless steel mixing bowl, whisk the egg yolks and lemon juice together. The mixture should get thicker and increase in volume.
- Heat a saucepan with 1 to 2 inches of water in it over medium heat until the water is simmering. Lower the heat to medium low. Place the bowl over top of the saucepan, making sure that the water is not touching the bottom of the bowl or else the eggs will begin to scramble. Continue whisking rapidly.
- Little by little, whisk in the melted butter until the sauce has thickened and is light and fluffy.
- Remove from the heat and gently whisk in the hot sauce, cayenne pepper and sea salt.
Notes
- Net carbs per serving: Trace amounts
- Storage: This is best served fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce Recipes
- Method: Double Boiler
- Cuisine: French
Ginny says
Great tasty hollandaise recipe! Thank you. I did have to add about a tablespoon of hot water to thin the sauce out a bit. Maybe I over whisked?
Ingrid says
I have a QUESTION, please. The recipe sounds delicious. However, I always heard that egg yolk should never be consumed raw (danger of salmonella etc). What do you do to stay "safe" when making this sauce? Maybe it's mentioned somewhere but I missed it... Thank you !!
Kyndra Holley says
The eggs in this are not raw, they are cooked very slowly and with low heat to avoid scrambling
Carmen says
How far ahead could you make this? I am having surgery and wanted to make the eggs benedict casserole ahead and this to top when I want the casserole.
Lisa McCormick says
I made this. It is so delicious.! Do you know If I could freeze the extra?
Mandy says
For anyone who doesn’t want to fuss with a double broiler or drag out the big blender, I just wanted to share that I made this exactly how I make my 30-second mayo (with an immersion blender) and it turned out PERFECTLY! I added the yolks to the bottom of the tall container that came with the blender, then added the lemon juice and seasonings, then topped it off with the melted butter (that I had cooled to room temperature). Used my immersion blender to blend, and it was the perfect consistency! Delicious!
Heather says
Made this this morning and it’s perfect and easy. I did have lemon to I used lime and also added Calabrese peppers for spice. This will be my go to hollandaise forever.
Elizabeth Bardwell says
1st time I cooked this exactly to directions and the lemon is overpowering.
2nd time reduced to 1 tbsp of lemon and 1 tbsp of warm water, so much better!
M.J. STALLINGS says
I made this for our dinner tonight. I had frozen egg yolks due to my daughter's baking of a "made from scratch" angel food cake last weekend (I took only a tiny taste; she used sugar of course). Anyway, I defrosted the 4 egg yolks and used my immersion blender with room temp fresh lemon juice. and it set up nicely Instead of a double boiler, I heated my butter to a boiling point. and with the immersion blender running, I poured the hot butter into the yolk and lemon juice emulsion. When the butter was completely blended, it was such a beautiful sauce! Then I added the sea salt and a pinch of cayenne. Lovely over our asparagus this evening. Thank you, Kyndra, I have two of your cookbooks.
Laura says
Thank you for sharing! I didn’t know you could freeze egg yolks and then use in this type of recipe. I will definitely try it.