Thinking about whipping up a batch of eggs Benedict? You'll need a good Hollandaise sauce recipe to go with it. Hollandaise sauce is inherently keto, so you're pretty much set with this as a sauce. It goes great with a lot of low-carb veggies like asparagus, spinach, brussel sprouts and mushrooms. It also pairs well with seafoods like salmon, crab, shrimp, lobster and scallops.
Keto Hollandaise Sauce Recipe
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ¾ teaspoon Dijon mustard (optional)
- 4oz. (½ cup) unsalted butter, melted
- Pinch of cayenne
- (Maldon or Fleur de sel (to taste)
In the container of a blender, combine the egg yolks, mustard, lemon juice and cayenne. Cover, and blend for about 5 seconds.
Add butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Add salt to taste and pour into a measuring cup with a pouring spout. Keep the sauce warm until serving by putting the measuring cup in a pan of hot tap water.
Did you give this keto-friendly Hollandaise sauce recipe a try? If so, what did you use it with? Please share in the comments. And if you post any pics on Instagram, please tag me so I can see them. Enjoy! :)