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–+ servings

Sauce Hollandaise Keto

The mother sauce of the egg yolk family — a warm butter emulsion flavored with lemon and white wine reduction, silky, rich, and the inseparable companion of poached eggs.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: French
Servings: 6 servings
Calories: 360kcal

Ingredients

  • 3 egg yolks
  • 250 g clarified butter warm
  • 2 tbsp white wine vinegar
  • 2 tbsp water
  • Juice of 1/2 lemon
  • Salt, cayenne, white pepper

Instructions

  • Combine vinegar and water in a small pan. Reduce to 1 tablespoon.
  • Place yolks and reduction in a heatproof bowl over barely simmering water.
  • Whisk vigorously until yolks are thick, pale, and increased in volume.
  • Remove from heat. Slowly drizzle warm clarified butter in a very thin stream, whisking continuously.
  • Add lemon juice. Season with salt, cayenne, and white pepper.
  • Keep warm in the bowl over very warm water, covered. Whisk occasionally.
  • Serve with poached eggs, asparagus, or grilled salmon.

Nutrition

Serving: 1serving | Calories: 360kcal | Protein: 4g | Fat: 38g
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