Easy hollandaise sauce recipe
This quick and easy hollandaise sauce recipe with a rich, citrusy flavor is not only delicious, but gluten-free, dairy-free, low carb, and keto-friendly. It will become the perfect addition to many of your main and even side dishes.
Servings: 6 servings
Calories: 160kcal
Ingredients
- 3 egg yolks
- 2 teaspoon white wine vinegar
- 1 tablespoon lemon juice
- ½ cup (113g) unsalted butter
- Sea salt
- Freshly ground black pepper
- Pinch of ground cayenne pepper
- Water, optional
Instructions
- Melt the butter in a small saucepan over low heat. It should melt completely, but not brown.
- Meanwhile, add the egg yolks and white wine vinegar into a heatproof bowl placed over a saucepan with simmering water (the water should not touch the bowl). Heat the egg yolks, stirring continuously with a whisk until the mixture becomes creamy.
- Then, slowly in batches, add the melted butter while still whisking the egg mixture. Keep whisking until no butter is left and the sauce is glossy – thick, but pourable. Then, add the lemon juice, sea salt, black pepper, and cayenne pepper, and whisk until incorporated. Taste the sauce and add more salt if needed. If the sauce is too thick, add ½ tablespoon of water at a time and whisk again.
- Remove from the heat, transfer into a warm sauce dish, and serve right away.
Notes
NET CARB: <1g
Hollandaise is best when eaten right away, but if you have leftovers, you can store them in an air-tight container in the fridge for up to 2 days.
If you need to reheat a large portion, use a double boiler (bain-marie) method. With smaller portions, reheat by placing the container with sauce in a saucepan filled with warm water. If the sauce separates, stir vigorously until the mixture comes back together.
Nutrition
Serving: 1serving | Calories: 160kcal | Protein: 1g | Fat: 17g | Potassium: 19mg | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 14mg