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Easy Hollandaise Sauce

4.7 stars, average of 652 ratings

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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

Allergy information for Easy Hollandaise Sauce

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 1/4 cup)

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)


  1. 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).
    Easy Hollandaise Sauce
  2. Slowly melt the butter (or ghee) in a water bath and keep it aside. It should be warm, not too hot. Easy Hollandaise Sauce
  3. 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.) Easy Hollandaise Sauce
  4. Fill a medium sauce pan with ~1 cup of water and bring to a boil. Easy Hollandaise Sauce
  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. Easy Hollandaise Sauce
  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. Easy Hollandaise Sauce
  7. Serve immediately over poached eggs or baked salmon.
    Easy Hollandaise Sauce
  8. 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. Easy Hollandaise Sauce

Ingredient nutritional breakdown (per serving, about 1/4 cup)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.2 g23 g204 kcal
Egg yolk, fresh
0.6 g2.7 g4.5 g55 kcal
Lemon (juice), fresh
1 g0.1 g0 g3 kcal
Dijon mustard
0 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, about 1/4 cup
1.7 g3 g27.6 g262 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (46)

Totally love, love, love your recipes Martina !!!

Thank you so much!!

Step #3 Mix the egg yolk with water, lemon juice, Dijon mustard, and salt.  What water are you referring to?

Well spotted! I'll clarify in a note. I sometimes use water to make the sauce less thick. You can use it in step 3 or in the final step. Just 1 tablespoon is enough.

Hi, Martina:  I am a newbie at keto but have been cooking for a long time.  Years ago a friend of mine showed me how to make blender hollandaise.  It has everything in your recipe but the mustard (although you could try adding it anyway) and the cooking.  Here it is:  whirl one egg and 1 Tblsp. of lemon juice in a blender with a hole in the lid until the egg is lemon colored.  While the blender is running, slowly pour in one stick of hot melted butter. This will cook the egg yolk.  The hollandaise will be perfect and the prep is simpler than cooking it.  I usually triple the recipe because my husband and kids eat the leftover sauce with spoons!
Hope this is helpful.  Thank you so much for your hard work on our behalf.  This is a tough diet for me and you have given me great info, creative food and hope.
Best wishes, Elaine

Thank you Elaine! You're so right! I've actually tried that a while ago and have been making it in a blender ever since. It is faster and foolproof (no curdling) 😊

It never thickened.... too much water? Or not enough stirring before adding butter? It never seemed like it was starting to thicken before adding butter

Hi Saskia, did it split? Mine always gets too thick and I actually thin it down with water. Maybe you didn't cook it for long enough? You should drizzle the melted butter in the egg mixture very slowly while stirring.

Can you add cooked spinach and if so would you add it at the end?

I would serve it over cooked spinach, salmon or eggs (not add it to the sauce). I hope this helps!

Way too much lemon juice. Ruined my Salmon dinner. Even 1 tsp may be too much.

I suppose that if you know you don't like lemon juice you should perhaps use it to taste? Just a thought before your dinner is "ruined"...

I don't think it's too much. This is how much I've always used in my hollandaise and it kind of reminds of complainers saying there is too little or too much salt or pepper 🤷🤷🤷

Didn't you taste it before putting it on your salmon? If not, why not??

Didn't hollandaise used to be hard to make?
This is fantastic and easy. Like velvet - Great on salmon & asparagus. My passion for cooking has been re-ignited with LCHF diet and awesome recipes like this - Wow!

Thank you for your kind words, I'm glad you like it!

WOW!  I have never made hollandaise sauce before.  I just made your wonderful recipe.  It came out perfect and delish.  Impeccable directions.  Thank you!  

I love your recipes. I'm new to Keri but the way you set your recipes put make them easy to understand. Thank you

My brother trained at the culinary institute of America. I guess he enjoys to add a splash of whatever white wine he has open. Just worth a thought 😉

This hollandaise sauce was easy and fantastic. Generous single serving. Caveat**it's lemony (but I love lemons) so you might want to cut back on the lemon and maybe add a tad more water and mustard for flavor. I recommend this and will make again in the future!

Thank you! I agree, it is quite tart so substituting it with some water might be better for those who prefer it mild. Thank you!

Could I cool this and use it for faux potato salad, using cauliflower?  It looks like a homemade dressing I used to make for that purpose.

Hi Debbie, yes, that may work - I haven't tried it but let me know if you do 😊

Method was fool proof and sauce came out perfectly.  I kept it warm by placing my serving bowl over a dish of warm water. Worked perfectly

I love all your recipes. Do you have a Keto "English" style muffin recipe that can be used to make "Eggs Benedict"?

Thank you Hannah, you can try any of the bread recipes: Bread Recipes
or this one is English Muffin in a mug: Quick Keto McMuffins

it sounds yummy but can I make enough for a couple of days or is it 1 serving at a time?

Hollandaise sauce is best when it's freshly made and my fear is that it would curdle and the fat would separate. Ot's difficult to reheat without breaking the texture.

Just made this for the first time following your instructions. The sauce was a big success. Thanks for the foolproof method 😊

I'm glad you liked it!

I Love your website!! I am a newbie,, just started. Have been trying to keep track of all my totals. Have to do it old school, pen and paper. I don't have an Ipad to keep track. That would be wonderful. Ok, I was wondering in the total calorie for each item, is that where you put total energy? (I do keep track of fat, protein and net carbs) But I wanted to also make sure to keep my total calorie intake within my range. Could you help me?

Thank you Jackie! Yes, what is stated as "energy" in "kcal" is the calories per meal (serving). Hope this helps.

Okay! That sauce was really good! Thank you.

That's great, glad you liked it! 😊

Pretty awesome! And I used the egg white in a smoothie 😊

I keep the egg whites to make my keto buns - you should try them 😊 Ultimate Keto Buns

It's wonderful recipe & delicious

Thank you!!

Just made this and it was awesome!  Came together quite easily and very fast since you are only making a small amount. I will be making this again very soon!

Thanks Kim, glad you liked it! 😊

I made this today: it was really smooth because I used a whisk and not a spatula! and great over fish 😊 but a bit too sour - can I reduce the lemon juice and add a bit more water?

Hi Audi, yes, you can definitely use more water instead. I like it with more lemon juice but water works too 😊

I love Hollandaise, more than mayo. ..steamed vegetables, fish, Benedict eggs-plus this sauce=so tasty!! Perfectly illustrated recipe, thanks Martina

Thank you Orijeta, me too! 😊

Can I use any other kind of oil? Will that work?

I've heard people using coconut oil but I'm not sure if that will work. Let me know if you try it 😊