This recipe for a classic, keto-friendly hollandaise sauce is another good example of how the best recipes are almost always the simplest. This one checks all the boxes: it’s quick to make, super-easy to prepare (foolproof, really!) — and calls for just 4 simple, everyday ingredients! Tastewise, it’s rich, buttery, and has just the right amount of tang. Best served with asparagus, fish, or grilled veggies. Try it also with Keto Eggs Benedict and some smoked salmon. Say hello to your new favorite keto condiment!
Tips for making the Foolproof 4-Ingredient Blender Hollandaise
You really should believe me when I say this hollandaise is foolproof. There honestly aren’t many ways to screw it up. But the most important thing is to add the butter slowly to the blender while keeping the motor running. Also, the butter shouldn’t be too hot; preferably just lukewarm.
This recipe uses only egg yolks. You might want to use the two leftover egg whites for these sugar-free peppermint meringues (or, if they feel too Christmassy, you can replace the peppermint cookie stevia with vanilla stevia or any other flavored stevia of your choice). This crunchy keto granola calls for one egg white, and this good old low-carb marshmallow fluff frosting needs three egg whites. So there’s no need to let them go to waste!
Note that this recipe uses raw egg yolks. The hot water or butter most probably is not enough to cook them, so if you avoid raw eggs, you might want to use pasteurized yolks (if you happen to find them).
That’s it: no tricks or gimmicks. Now let’s take a look at how to prepare this rich, velvety “fat-bomb” sauce:
First, melt your butter either in a microwave oven or in a saucepan over a very low heat.
Set aside and let cool.
Take your high-speed blender (get one if you don’t have one).
Place the egg yolks…
…and the piping-hot water into the blender jar.
Blend on low speed for 1 minute.
Let the motor run, and add the melted butter slowly…
Blend for a few seconds to ensure the consistency is thick enough. Btw, you can add a pinch of white pepper if you like your hollandaise with a little kick.
My German husband loves white asparagus with hollandaise. (White asparagus is a very European thing, especially in springtime!)
However, this keto hollandaise is absolutely divine with green asparagus, too—at any time of year.
Last week, we ate pan-fried salmon crowned with this hollandaise.
My keto blender hollandaise experiments
This recipe actually originates from the newsletter I published some years ago, up to this number of issues. It really took me some trial and error to get the result I wanted: it had to have a thick-enough consistency, plus a rich yet slightly tangy flavor. I prefer my hollandaise thick and tangy — and super-buttery. And since I always use precious, high-quality ingredients, I definitely didn’t want my hollandaise to fail! So I was really happy when I managed to develop a simple recipe that met all of those criteria.
My husband’s birthday was a couple of weeks ago. He’s a real German, and he always wants to enjoy white asparagus on his birthday. Traditionally, in the area he is from (Niederrhein), white asparagus is served with ham, melted butter, hollandaise sauce, halved hard-boiled eggs, and potatoes. For years we’ve enjoyed a keto version of this classic dish—just by dropping the potatoes. Sometimes I eat pan-fried salmon with asparagus — especially if I happen to be making hollandaise as well. My husband doesn’t care for salmon, though, so he sticks with ham and egg halves with his asparagus.
Come to think of it, I actually don’t make hollandaise with asparagus very often. (I really wonder why, because this version is SO quick and easy!) But this year I was craving salmon with my asparagus, so I decided to dig out my old hollandaise recipe. I made a batch and we all enjoyed it. However, I thought the pungent flavor was too penetrating. In addition to lemon juice, my newsletter recipe contained 1 teaspoon raw apple cider vinegar.
I wondered what would happen if I were to omit the vinegar and just use lemon juice. Would it provide enough tang? And why on earth did I use vinegar in the recipe in the first place, when it lent so strong a taste? (My recipe also used white pepper for a gentle kick.)
Anyway, last Sunday, we enjoyed some white asparagus again. My son and I happily ate salmon with the asparagus, while my husband devoured rolled slices of ham and those halved hard-boiled eggs. And this time, I made the hollandaise using just lemon juice (I also omitted the white pepper). We all thought it tasted better (though my husband liked both versions, with or without vinegar, very much). But I thought the version with only lemon juice was perfect. The next day, I ate the rest of the salmon with the carefully heated leftover hollandaise. Divine!
I still conducted a couple more experiments, using more or less lemon juice. However, my original recipe, using 1 tablespoon lemon juice, produced what was, to me, just the right amount of tang.
When shooting the video, I accidentally forgot to add the pinch of Himalayan salt that I had added to my sauce before (a sauce which I was calling Foolproof 5-Ingredient Blender Hollandaise). Then I noticed that the sauce actually tasted even better without added salt! The butter provided all the necessary salt: no need to add more. Now I had only 4 ingredients, so I could confidently call this recipe Foolproof 4-Ingredient Blender Hollandaise!
Just try it: it’s quick, super-easy, amazingly yummy, packed with delicious fats — and has just 4 simple everyday ingredients!
Here’s the recipe:
- 6 oz = 170 g salted grass-fed butter
- 3 yolks from organic free-range eggs
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon piping-hot water
- Melt the butter either in a microwave oven or in a saucepan over a very low heat. Set aside to cool slightly.
- Take a high-speed blender and place the egg yolks, lemon juice, and the hot water into the blender jar.
- Blend on low speed for 1 minute.
- Keep the motor running, and add the melted butter very slowly.
- Blend for a few seconds to ensure the consistency is thick enough.
- Serve immediately. (You can reheat the sauce but please do it extremely carefully to prevent it from separating.)
|Nutrition Information||In total||Per tablespoon|
|Protein||10.6 g||0.7 g|
|Fat||153.5 g||9.6 g|
|Net carbs||1.9 g||0.1 g|
|kcal||1409 kcal||88 kcal|
Tips for variation
This recipe is perfect as is. However, if you prefer your hollandaise with even more tang, feel free to add a teaspoon or two of raw apple cider vinegar or coconut vinegar together with the yolks and other ingredients. Or, you can naturally increase the amount of lemon juice: for example, to 1 1/2 or even 2 tablespoons.
Since regular butter usually contains table salt, you can make this hollandaise a tad healthier by using unsalted butter and adding unrefined sea salt or Himalayan salt to taste. These natural salts usually have a more elegant and gentle flavor than table salt, which can somehow taste “aggressive”.
As I said, you can also add a pinch of white pepper. It lends a nice, piquant kick.
Now it’s your turn! How are you going to use this sauce?
Pakko tulla vielä kommentoimaan, että aivan loistava resepti!
Voisi luulla, että on joku kermapohjainen kastike, niin samettista tästä tuli
Se on aika paljon sanottu se, etenkin kun käytössä ei ollut edes blenderiä.
Mietin ensin, että kokeilen ihan tavan sauvasekoitinta. Settiin kuuluu kuitenkin vielä kannellinen joku minileikkuri (saattaa olla jopa vihannesleikkuri!)..
Ainekset sinne vaan ja sekoitin tuon 1 min ajan. Jouduin avaamaan kantta aina välillä ja pysäyttämään koneen, jotta saisin voin lisättyä. Hyvin pienen määrän kerrallaan lorautin voisulaa ja kone uudestaan käyntiin..
Ja arvaa mitä.. Se onnistui!
Vähän skeptinen olin ollut, mutta ihan turhaan. Näköjään onnistuu siis tälläkin tavalla!
Kiitos paljon reseptistä, tuo kivaa vaihtelua!
Tasaa myös hyvin rasvojen osuutta ruokavaliossa, välillä kun meinaa jäädä rasvan saanti liian vähäiseksi..
Loistavaa kuulla!! Ja hienoa, että onnistui tuollakin tekniikalla. Aivan mahtavaa!
Toivottavasti sallinet suomenkielisen kommentoinnin..
Mitenhän kauan tämä kastike säilyy jääkaapissa?
Moikka! Sallin toki, kiitos kommentista 🙂 Itse en ole sitä säilyttänyt kolmea päivää pidempään, joten ainakin sen verran säilyy. Jos kuumennat kastiketta uudelleen, se kannattaa tehdä hellävaraisesti. Voi erottuu helposti, jos kastiketta kuumentaa liikaa.