Updated: Aug 1
This creamy sauce, also known as Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice that is super easy to make and delicious when drizzled on top of eggs, meat, and seafood.
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Most people know hollandaise sauce from the famous dish eggs benedict. This creamy, rich, and buttery sauce may seem fancy, but its actually quite simple and easy to make. This was my first time making it, and I was quite pleased at how it turned out. If you are carnivore and don't mind a little lemon juice or Dijon, then this sauce is a great substitute for gravy and can also enhance a lot of your favorite dishes, and even allow you to add some new dishes to your diet. This recipe is keto approved, high in fat, and low carb.
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp salt
pinch of cayenne pepper
8 tbsp butter melted
Cut the butter into chunks and add it to a spouted glass measuring cup or sauce pan. Melt the butter in the microwave or on the stove.
Add the egg yolks, lemon juice, Dijon mustard, and cayenne pepper into an immersion blender cup and blend until well combined.
With the blender running, slowly drizzle in the hot butter into the egg mixture until it's emulsified.
Pour the hollandaise sauce into a small bowl and drizzle over your favorite dishes. May be served warm.
Store any left over hollandaise sauce in the refrigerator. When reheating the sauce, use low heat as the egg has the potential to cook. You can use a double boiler or the microwave in 5 second intervals. If the sauce breaks, you can add it to a blender with a little hot water and extra egg yolk, blending until the sauce becomes creamy again.
Have you tried Hollandaise sauce? How did you make it and what dishes did you drizzle it over?
If you try this recipe, I'd love to hear how you like it. Please leave a comment or tag us on social media @animalbasedrn.