Velvety, Rich Low Carb Hollandaise Sauce Recipe~ 1 Net Carb (2024)

Ooooh, I think this Low Carb Hollandaise Sauce is going to be making a lot of appearances around here now that all of the Fall veggies are coming into season.

This luxurious delight instantly classes up plain ‘ole veggies and it only takes three minutes to make.

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Traditional Hollandaise sauce is naturally low carb and high fat.

So, Low Carb Hollandaise Sauce is really just traditional Hollandaise. Therefore, it can be served to a “mixed” Keto and Non-Keto crowd without any fuss.

The traditional whisk method takes a lot of arm strength to get it whipped up into the frenzy that is this delightful sauce.

So, we are going to use the immersion blender method. Julia Child was the Master Hollandaise Genius and even she used a blender to make sure this velvety sauce came out just right.

🥘 Ingredients:

• 2 egg yolks
• 2 tsp lemon juice

Once your sauce is finished you can check it to make sure this is the right amount of citrus for you. You can always add a bit more lemon juice and blend again if you want to.

• 1/4 tsp salt
• 1/4 cup butter use high quality butter (grass fed) for this recipe if you can.

Since this recipe is so dependent on butter, use your favorite brand.

• 1/8 tsp cayenne pepper

This is optional but gives this heavy sauce a little bit of heat and really makes it shine.

👩🏿‍🍳How to Make the Sauce:

• Place egg yolks, lemon juice, and salt in the bowl. Blend with an immersion blender on high for 15- 20 seconds.
• Do not let egg yolks come in contact with the shell when separating.

This is a safety note. This recipe uses raw eggs and with that comes a small amount of risk.

Don’t let the yolks touch the egg shell when you are separating them. Choose eggs with the shells completely intact and if you are in the U.S., make sure that they have been properly refrigerated to reduce the risk of food borne illness.

If you happen to be in the EU, this isn’t necessary.

During my first trip to France I concerned about seeing cartons of eggs for sale… sitting out on the sidewalk.

It turned out that I didn’t need to worry at all. I learned a lot about food that Fall….

If you are interested in why we need to refrigerate our COMMERCIAL eggs in the US but other countries don’t…check this out. It’s pretty fascinating.

If you are concerned about eating raw egg yolks, see the tips section below and I’ll go over how you can pasteurize the sauce. ( It can be done but it’s not exactly ideal).

• Melt butter in a small sauce pan over medium heat.
• Slowly pour in the melted butter while blending until the sauce is creamy and thickened. About 1 minute or so.

Keep blending with the immersion blender while you are adding the butter in a very slow, steady stream. Your arm will tire and this is how you know that you are going slowly enough.

This takes some concentration but you can do it!

• Use Immediately. Don’t let this sauce sit around or it will harden and break (get grainy and crack on the surface).
  

This is not a sauce that can be made ahead of time.It only takes tree minutes to make so there shouldn’t be a huge need for this but I thought I would include it.

If you need to serve it once guests arrive let it set in the serving dish in a bath of tepid water – not hot, just warm. If it cools too much it will seize.

📋Tips & FAQ’s

~ Can I freeze this sauce?

I am adding this for those who skipped the beginning of the post. (It happens a lot lol).

NO. This sauce can not be frozen or made ahead of time.

Use it right after you make it. It only takes three minutes so there shouldn’t be a huge need for making it ahead of time.

It will seize and get clumpy if it sits too long. Opt for low carb cheese sauce if you need something that can be made beforehand.

~ How to I pasteurize the low carb Hollandaise sauce?

You can follow the directions with the exception of making the sauce in a double boiler over low heat. Once the egg yolks reach 149F they are safe for anyone to consume.

BUT, this isn’t easy to do and you may end up with clumpy or grainy sauce. Julia Childs calls this “broken” Hollandaise.

Very young children, those with immune deficiencies and pregnant women should opt for the cheese sauce option mentioned above.

With that being said…this sauce is good and has been served fore centuries in the finest households. It really does pose very little risk but this is just my (and millions of peoples) opinions.

If you are uncomfortable with raw egg yolks…I won’t be offended.

That’s it for the Low Carb Hollandaise Sauce!

I hope you love it. And, I hope it helps to expand your Keto arsenal, because a good Low Carb Hollandaise Sauce is truly a thing of beauty.

Leave a comment or question below…I love hearing from you guys.

The nutritional information for the Low Carb Hollandaise Sauce is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.