Easy Hollandaise Sauce

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How do you get enough fat on a low-carb diet? Making hollandaise sauce is one of the best ways to add healthy fats to your meals. Simply serve it over eggs or meat, fish or cooked vegetables. As some of you may know, I've been I've working on a detailed guide to fat fast (update: you can now find all you need to know about fat fast here) and Hollandaise will be one of the crucial ingredients in meals suitable for the fat fast!

Although you can find many recipes for Hollandaise on the Internet, many of them require special tools. My approach is simple, and you won't have to use a thermometer or any special methods. I've been making Hollandaise this way for years and it has never clumped.

It's also one of the many recipes recently added to the KetoDiet apps as part of 62 new recipes. The new version is pending approval and will be in the AppStore soon.

Hands-on10 minutesOverall10 minutes

Nutritional values (per ¹/₄ cup)

Macronutrient ratio: Calories from carbs (2.1%), protein (4.4%), fat (93.5%)

Ingredients (makes about ¹/₄ cup)

• 2 tbsp butter, ghee, duck fat or extra virgin olive oil
• 1 large egg yolk
• ¹/₄ tsp Dijon mustard (you can make your own)
• 1 tbsp fresh lemon juice (15 ml) - see note below
• pinch salt or more to taste
• ¹/₂ tbsp water or more if too thick

Note: If you prefer your hollandaise mild, only use 1 teaspoon of lemon juice and add 2 teaspoons of water.

Instructions

1. Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk.
   
2. Slowly melt the butter (or ghee) in a water bath and keep it aside. It should be warm, not too hot.
3. Mix the egg yolk with the water, lemon juice, Dijon mustard and salt.
4. Fill a medium sauce pan with ~1 cup of water and bring to a boil.
   
5. Keep on medium heat, place the bowl with the egg yolk mixture on top of the sauce pan and keep mixing. The water should not touch the bottom of the bowl. Keep mixing until it starts to thicken.
   
6. Slowly pour the melted butter into the mixture until thick and creamy. Keep stirring at all times to avoid clumping. If the Hollandaise is too thick, add a splash of water. If it clumps, place in a blender and pulse until smooth.
   
7. Serve immediately over poached eggs or baked salmon.
   Dijon mustard will give the Hollandaise bright yellow colour. You can use regular or even horseradish mustard, too.
   Do not reheat the Hollandaise or it will clump. If you only make it for yourself, prepare one serving at a time. Enjoy!

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