I love hollandaise sauce over half a toasted keto roll with a slice of good quality ham or smoked salmon, topped with a poached egg and hollandaise. I have never made hollandaise sauce as I thought it was difficult. Then I found this recipe which seemed easy. I made it last night for a light supper. Not only does it seem easy, this recipe is accurate and successful. Follow the recipe carefully but I regularly lifted the pan off the heat while whisking continually to prevent it overheating. This is important as it is made thick by the emulsion between between the eggs and butter. The recipe says it should be the consistency of gravy! As I love hollandaise, I would say it’s a perfect recipe. You can use hollandaise on eggs, poached salmon, asparagus etc. Try it and enjoy. It makes 2 servings of 3 Tablespoons.
Nutrition (3 TBSP): 283 Kcals| 1g Carbs| 3g Protein| 25g Fat | 1g Fibre|
- 1 large egg, separated
- 1 Tbsp water
- 1/2 Tbsp lemon juice
- 4 Tbsp butter* (I used lactose-free butter)
- 1/8 tsp salt
- 1/8 tsp cayenne pepper
- Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
- Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
- Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
- Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you’re whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
- Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!
*I use salted butter, but if you have unsalted butter simply add a pinch more salt to your sauce.