Keto Hollandaise Sauce Recipe

 

There’s something about a big breakfast that someone has put time and effort into that just makes it extra delicious. The keto diet may have changed what breakfast looks like for you, but there are many dishes that are sure to please the whole family.

This Keto Hollandaise sauce recipe is all about care and attention, and the rich flavor makes it worth it. This dairy-free option is full of fat which makes it ideal for keto. The best part is, you don’t have to sacrifice any of the great flavor.

A Dairy-Free Option

This recipe is for a low carb hollandaise sauce, but the truth is a traditional version is still a viable option for keto. Clarified butter can actually be a great keto ingredient as it is full of fat. There just happens to be a surprising number of dairy sensitivities so avoiding it while on a diet like keto can help you feel results.

In place of the clarified butter this recipe uses ghee. Ghee is a product of dairy, but without the impurities. Ghee offers a cleaner, more healthful product overall.

Choose a Method That Works For You

There are two methods for making hollandaise sauce – the traditional whisk method or the modern blender method. Both work just as effectively, but the blender method works much faster and can save you from a hand cramp. Some chefs prefer the traditional method as it offers more control as the sauce is built.

The important thing to remember, no matter which method you’ve chosen, is to not allow the eggs to cook. The goal is a smooth emulsion; too much heat or adding the fat too quickly will cause the sauce to separate. If you do see a separation starting, a small splash of water and heavy mixing may save you from starting over again.

Hollandaise, the Mother Sauce

Hollandaise is one of the five mother sauces of French cuisine. This means it is a perfect base for many other sauces and variations. With the addition of one or two ingredients hollandaise becomes a whole new flavorful sauce to enjoy.

Try these classic variations:

  • Bernaise sauce – add fresh tarragon
  • Paloise sauce – add fresh mint
  • Dijon sauce – add Dijon mustard
  • Maltaise sauce – add blood orange zest and juice
  • Choron sauce – add tomato puree

These derivatives of hollandaise are classic accompaniments to meats and vegetables. You may also be comfortable adding your own ingredients and takes on this mother sauce to find new flavors to enjoy.

 

Description

This classic sauce has all of the flavor and none of the dairy.


Ingredients

  • 3 egg yolks
  • 1 Tablespoon (15 ml) lemon juice
  • 4 oz (1/2 cup or 125 g) ghee, softened
  • Salt and pepper, to taste

Instructions

Method 1 (whisk)

  1. Add the separated egg yolks and lemon juice to a heat-proof bowl and whisk lightly.
  2. Place the bowl on top of a pot of lightly simmering water.  Keep whisking and make the sure the bowl doesn’t get hot enough to cook the eggs.
  3. Add in the ghee, one small spoonful at a time and whisk it in.  Keep doing this until a thick sauce forms.
  4. Then season with salt and pepper, to taste, and serve.

Method 2 (blender)

  1. Blend the egg yolks and lemon juice together in a blender that has a lid with a hole in the top.
  2. Keep blending at a low speed while you slowly add in the ghee.
  3. Stop when the sauce thickens.
  4. Then season with salt and pepper, to taste, and serve.

Notes

Most Hollandaise sauce uses butter.  Here we use ghee.  That’s the only way this is different from traditional Hollandaise sauce.

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  0 g

Nutrition

  • Calories: 286
  • Sugar: 0 g
  • Fat: 31 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 5 g

Did this recipe get your creative juices flowing?

 

Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

*

x

Check Also

Keto Raspberry Tart [Egg-free, Dairy-free]

There is something about a tart that simply oozes sophistication, and our Keto raspberry tart ...