Quick and Easy Hollandaise Sauce

Sometimes all you need is a quick and tasty sauce to elevate your meal. Sometimes that’s all you have time for.

How about an easy hollandaise sauce…An easy hollandaise sauce? You don’t usually hear the words ‘easy’ and ‘hollandaise’  together in the same sentence. Hollandaise is normally made over a double boiler and is notoriously fickle. But bear with me…I have a better way.

This is a really simple, easy way to make a high fat sauce to drizzle over vegetables, eggs or meat. It’s traditionally served over poached eggs on top of peameal bacon and an English muffin as Eggs Benedict. However, it’s a delicious and unexpected way to add some fat to almost any meal. I used an immersion blender but you can use a regular blender or even a mixer.

Reheating: most recipes will tell you that you can’t reheat hollandaise because it gets chunky. I found a solution!! Put the sauce in a ziplock bag and reheat in a container with hot/boiled water (not on the stovetop, continuing to boil). It heats in a matter of minutes. You can even serve it right from the bag. Just snip off the corner and squeeze out the sauce!

If you make more sauce than you need, you can store it in the fridge, but you can also freeze it to use later.

Print Recipe

Quick and Easy Hollandaise Sauce

Traditionally, hollandaise sauce is made over a double boiler, is somewhat tedious and finicky. This is easy and takes about 30 seconds to make!

Prep Time1 min

Course: Side Dish

Keyword: keto, low carb

Servings: 4

Calories: 265kcal

Ingredients

• 3 egg yolk
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Lemon juice
• 1/2 cup Butter grass-fed, salted (melted, hot)
• 1/8 tsp Hot sauce optional

Instructions

• Place the eggs yolks, lemon juice, salt and pepper in a wide-mouthed jar or similar container (a bowl doesn't work as well- you need the immersion blender to be submerged).
• Blend for about 10 seconds.
• Melt the butter.
• While the butter is still hot, turn on your blender and drizzle the hot butter into the egg mixture. Blend until smooth and creamy. Adjust seasoning if necessary and add hot sauce if desired.

Notes

STORAGE: If you don't need all of the sauce, just store it in the fridge or in a small ziplock bag in the freezer. Yes! The Freezer!

REHEAT: To reheat the sauce, it works best to put what you need in a ziplock bag, and heat it in a container of really hot/boiled water. It will heat through in a few minutes without becoming chunky!! You can then spoon it out of the bag OR cut off the corner of the bag and squeeze the sauce right out over your meal!

This is delicious drizzled over the classic Eggs Benedict but also wonderful over eggs of any kind as well as vegetables such a cauliflower, asparagus, broccoli and brussel sprouts.

This is delicious drizzled over the classic Eggs Benedict but also wonderful over eggs of any kind as well as vegetables such a cauliflower, asparagus, broccoli and brussel sprouts.

Net Carbs Per Serving: 0.5 grams

You might also like: Low Carb English Muffin (also very quick and easy) or Keto Pancakes or Keto Eggs Benedict Casserole.