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Making hollandaise sauce is one of the best ways to add healthy fats to your meals when you follow a low-carb diet. Simply serve it over eggs or meat, fish or cooked vegetables.
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.
Note: If you prefer your hollandaise mild, only use 1 teaspoon of lemon juice and add 2 teaspoons of water.
Tip: Dijon mustard will give the Hollandaise bright yellow colour. You can use regular or even horseradish mustard, too.
Hands-on Overall
Serving size about 1/4 cup/ 60 ml
Nutritional values (per about 1/4 cup/ 60 ml)
Net carbs1.7 grams
Protein3 grams
Fat27.6 grams
Calories262 kcal
Calories from carbs 2%, protein 5%, fat 93%
Total carbs1.8 gramsFiber0.1 gramsSugars0.5 gramsSaturated fat16 gramsSodium312 mg(14% RDA)Magnesium4 mg(1% RDA)Potassium69 mg(3% EMR)
Ingredients (makes 1 serving, about 1/4 cup/ 240 ml)
Instructions
- Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk (I tripled the ingredients to make 3 servings).
- Slowly melt the butter (or ghee) in a water bath and keep it aside. It should be warm, not too hot.
- Mix the egg yolk with lemon juice, Dijon mustard and salt. (I sometimes add 1 tablespoon of water (15 ml) in this step just to make the sauce less thick.)
- Fill a medium sauce pan with ~1 cup of water and bring to a boil.
- 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.
- 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.
- Serve immediately over poached eggs or baked salmon.
- If you only make it for yourself, prepare one serving at a time. Do not reheat the Hollandaise or it may clump. If you need to reheat it, use low heat and gently heat up while stirring. If it clumps, place in a blender and pulse until smooth and creamy.
Ingredients
Instructions
- Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk (I tripled the ingredients to make 3 servings).
- Slowly melt the butter (or ghee) in a water bath and keep it aside. It should be warm, not too hot.
- Mix the egg yolk with lemon juice, Dijon mustard and salt. (I sometimes add 1 tablespoon of water (15 ml) in this step just to make the sauce less thick.)
- Fill a medium sauce pan with ~1 cup of water and bring to a boil.
- 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.
- 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.
- Serve immediately over poached eggs or baked salmon.
- If you only make it for yourself, prepare one serving at a time. Do not reheat the Hollandaise or it may clump. If you need to reheat it, use low heat and gently heat up while stirring. If it clumps, place in a blender and pulse until smooth and creamy.
Nutrition (per serving, about 1/4 cup/ 60 ml)
Calories262kcal
Net Carbs1.7g
Carbohydrates1.8g
Protein3g
Fat27.6g
Saturated Fat16g
Fiber0.1g
Sugar0.5g
Sodium312mg
Magnesium4mg
Potassium69mg
Detailed nutritional breakdown (per about 1/4 cup/ 60 ml)
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