Are you looking for a quick sauce to pair with your carnivore meals? Have you been wanting to add flavor and life to your low carb, ketogenic, and carnivore meals? Then this easy blender hollandaise sauce recipe is for you. Hollandaise sauce is a rich decadent sauce that is irresistible. Its warm buttery and lemony sunshine brighten up every carnivore dish it touches.
This classic creamy French sauce can be made quickly using a blender and with just four ingredients. It is an emulsion of egg yolks, melted butter, and lemon juice. I love its lemony flavor. You can substitute lemon juice with white vinegar or even apple cider vinegar if you want. This quick and easy blender hollandaise sauce recipe is perfect for the low carb, ketogenic and zero carb diet as well. It includes instructions for success on both regular blender and immersion blender.
Carnivore friendly Hollandaise Sauce
Hollandaise sauce is the best choice as a condiment because other sauces and dressings have added sugar that will blunt the benefits of your diet. It is a butter-based sauce that makes for a good carnivore-friendly substitute for mayonnaise. It is very similar to how one makes mayonnaise. Store-bought mayonnaise is not suitable for the carnivore diet because it is most likely be made with inflammatory plant oils like soybean or canola oil. As extra fat helps improve satiety on a carnivore diet, hollandaise sauce is a perfect option to top on your favorite meaty carnivore meals. Get my 30 Day Carnivore Diet Challenge ebook for many more recipes and helpful tools and tips to support people who want to try the carnivore diet.
Get my ketogenic diet mayonnaise recipe for free on my blog here. You will also want to make my dairy-free and low-carb ranch dressing recipe that is also available on my blog for free here.
What to Serve Hollandaise Sauce With?
Hollandaise is such a delicious and versatile sauce that can be used in a range of breakfasts, brunch, lunches, and main courses. Flavors of this sauce meld beautifully with poached eggs, steamed vegetables, salmon, and whatever else you would like to top it with. I love adding it on leaner cuts of meat and steaks. It is perfect to drizzle on chicken as well. This finger-licking sauce is even great to be served as a dip with your favorite snacks.
Tips to ensure the perfectly creamy sauce
Use the right size container for an immersion blender version. Avoid using a very large bowl or jar. Make sure the head of the immersion blender should barely fits inside.
As you are blending the sauce using an immersion blender, make sure to gently lift the blender slightly so that all the liquid gets emulsified.
Add the hot melted butter in the running blender slowly in a thin stream, not all at once. Adding the butter too quickly can cause the sauce to separate.
A bit of extra water can help to emulsify the sauce better. Make sure to melt your butter on low heat. As high temperature will evaporate the water in the butter.
If your sauce is too thick, you can add in a bit of water or even more lemon juice to thin the sauce.
If your sauce is not thickening for any reason, try adding egg white and blend again.
You can add dijon mustard or cayenne pepper for a boost of flavor but if you like fewer plants then leave it off.
Hollandaise sauce is not suitable for storing and should be served immediately after making. It is best eaten soon after made, all in one sitting. I do not suggest storing or reheating the sauce. In case you have leftovers, you can reheat it but keep in mind that there is a chance that eggs will cook up a bit so you have to do that very gently.For reheating, pour the sauce in a double boiler or a heat-safe bowl over the saucepan with boiling water. But make sure that you stir it frequently until it is warm, not hot.
This four-ingredient easy blender hollandaise sauce is perfect for keto and carnivore diet. This rich creamy and delicious sauce recipe is very simple and quick. It includes instructions for success on both regular blender and immersion blender.
Put the butter in saucepan over medium low heat until melted. Remove the pan from the heat and set aside. You can use the microwave for melting butter if you want.
Mix vinegar or lemon juice with egg yolks using fork.
Pour this mix into the blender.
Pick up the pan containing melted butter and start the blender on low.
Pour the melted hot butter very slowly into the blender in a thin stream, with the blender running. Go as slow as you can, it will help the sauce to emulsify.
After you have used up half the butter, you should start to see the sauce thickening in the blender.
Blend the mixture until a thick and creamy sauce begins to form and all butter is used up.
Season with salt as per your taste.
Serve immediately on your favorite steak, fish or on top of eggs.
For Immersion Blender Version:
Find the tall mixing container or glass with a bottom that barely fits the head of the immersion blender.
Add egg yolks and vinegar to the bottom of the glass.
Place the head of the immersion blender in the bottom of the glass, turn it on to mix the ingredients and blend it for about 30 seconds.
Slowly drizzle in hot melted butter into the glass in a thin stream with the blender constantly running.
It should start to thicken and emulsify with egg yolks and vinegar quickly.
Continue pouring slowly until all butter is used up.
Blend until it gets a thick and creamy consistency you want.
Season with salt as per your taste.
Serve immediately on your favorite steak, fish or on top of eggs.
Recipe Notes
Net Carbs: 0.3g
Nutrition facts based on 4 servings
Nutrition Facts
Easy Blender Hollandaise Sauce Recipe
Amount Per Serving
Calories 435Calories from Fat 432
% Daily Value*
Fat 48g74%
Cholesterol 227mg76%
Sodium 363mg16%
Potassium 32mg1%
Carbohydrates 0.5g0%
Protein 1.9g4%
Calcium 25mg3%
* Percent Daily Values are based on a 2000 calorie diet.
and the friction of the blender and the scalding hot butter essentially “cook” the egg while blending. In fact, most Blender Hollandaise Sauce recipes don't provide any disclaimers, but to be extra safe and for peace of mind, I suggest using pasteurized eggs.
How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.
Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick.
Carnivore sauce options include butter-based, bone broth-based, cream-based, and homemade animal fat sauces. Acceptable sauces in the Carnivore diet include some soy sauce, homemade mayo, limited hot sauce, Tabasco with substitutions, and Buffalo sauce in moderation.
Salt, pepper, herbs, and spices are allowed on the carnivore diet plan. Stick to simple ingredients that don't contain any sugar or carbohydrates. If you want some flavor with your meat, consider adding some zero-calorie hot sauce like Frank's Red Hot.
One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.
To ensure that the hollandaise sauce is safe to eat and not raw, the egg yolk must reach at least 149ºF (65ºC) to help destroy any harmful bacteria. This temperature is achieved when the yolk is warmed over the double boiler or bain marie (a pan with simmering water to place a bowl on top for warming).
Hollandaise should be held between 120F to 145F (49 to 63C) so it does not split or curdle. If the sauce is heated above 150F, the eggs can overcook, become grainy and the sauce can potentially split.
A descendant of hollandaise, béarnaise is a traditional French sauce with a thick, creamy texture and rich flavor. Built on a basic emulsion of egg yolks, butter, and acid, béarnaise differs from its Mother Sauce in two major ways: first is the source of acid.
Some people worry about raw eggs in their hollandaise sauce. In this sauce, the eggs are cooked, they are just cooked very slowly to avoid curdling! Cooking the hollandaise allows for a thicker, yummy sauce for your Eggs Benedict.
Hollandaise sauce can be stored in the refrigerator for up to two days. To store hollandaise, place it in an airtight container and make sure that the hollandaise is cooled down before you put it away.
Gather all ingredients. Place egg yolks into a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice until combined. Add 2 tablespoons cold butter to egg mixture, then place the pan over very low heat.
Because of its water content, more whole butter is needed to thicken a hollandaise then just straight clarified butter. Make sure your acid reduction is cool before the egg yolks are added or they may curdle. The fresher your egg yolks, the easier it is for you to make your emulsion.
Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.
White wine vinegar provides an excellent alternative to lemon juice, but it's worth noting that other citrus options like orange, blood orange, or lime juice can also be used as substitutes. The beauty of these alternatives is that they can impart unique and intriguing flavor profiles to your sauce.
Store-bought mayo is a big NO on the carnivore diet. It's loaded with toxic, inflammatory seed oils and contains other non-carnivore ingredients like sugar, vinegar, and lemon. However, it is possible to make homemade versions of mayo.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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