Is Hollandaise Sauce Keto-Friendly?

Hollandaise sauce is a French sauce that is typically served with eggs benedict. It is made with egg yolks, butter, and lemon juice. The sauce is rich, creamy, and luxurious. It can be made in a blender or with a hand mixer. The keto diet is a low-carb, high-fat diet, so is hollandaise sauce keto-approved?

How to make hollandaise sauce

Hollandaise sauce is a classic, creamy French sauce that's perfect for breakfast or brunch. It's easy to make and only requires a few simple ingredients. Here's a step-by-step guide on how to make delicious hollandaise sauce:

Ingredients:

• Egg Yolks – 3 eggs
• Lemon Juice – 1 tablespoon
• Dijon Mustard – 1 teaspoon
• Salt – 1/4 teaspoon
• Cayenne Pepper – a pinch, plus extra for seasoning
• Butter – 7 tablespoons or 1/2 cup, melted

Method:

First, place the egg yolks in a blender or food processor. Alternatively, you can use a mixing bowl and a hand mixer. Add the lemon juice, dijon mustard, salt, and cayenne pepper. Blend or mix the ingredients for a few seconds until they are well combined.

Next, melt the butter. You can do this in the microwave or on the stovetop. Make sure the butter is hot, not just melted. With the blender or mixer running, slowly stream the hot butter into the egg yolk mixture. Continue until the sauce is thick, creamy, and emulsified.

Finally, season the sauce to taste with salt, pepper, and additional cayenne pepper. Serve the hollandaise sauce immediately. It tends to break if left sitting, but you can keep it warm in a container submerged in warm water for a short period.

Troubleshooting:

If your hollandaise sauce breaks or separates, don't worry. You can try whisking in a few drops of hot water at a time, or adding another egg yolk to help correct the consistency.

Is shop-bought hollandaise sauce keto-friendly?

Hollandaise sauce is typically keto-friendly due to its high-fat and low-carb content. The primary ingredients of classic Hollandaise Sauce—egg yolks, butter, and a bit of acid, such as lemon juice or white vinegar—align with the macronutrient requirements of a keto diet. However, not all shop-bought options are created equal. Some brands may include additional ingredients that increase the carb count or add non-keto-friendly elements.

When purchasing shop-bought Hollandaise sauce, it is essential to carefully read the ingredient list and nutritional labels. While traditional recipes and some brands offer optimal keto options, others may contain higher levels of carbohydrates or less favourable sources of fat. For example, the popular Maille Hollandaise sauce lists sunflower oil as the primary ingredient, and its carb content is higher than that of traditional recipes. While a serving or two may not kick you out of ketosis, consuming multiple servings could impact your keto goals.

To ensure a keto-friendly choice, look for brands that focus on healthy fats and avoid added sugar, sugar derivatives, or processed additives. Primal Kitchen Hollandaise sauce, for instance, uses cashew butter and avocado oil and has a favourable nutritional profile for those on a keto diet.

In summary, while Hollandaise sauce can be keto-friendly, it is important to be mindful of the specific ingredients and nutritional information of the shop-bought option you choose.

How to fix a broken sauce

Hollandaise sauce is a classic emulsified sauce that combines clarified butter and eggs. However, without careful preparation, the sauce can "break," resulting in the separation of its ingredients. A broken hollandaise sauce will appear thin, greasy, and lumpy, with a grainy texture.

Temperature Control:

• If the sauce is too hot, slowly whisk in a small amount of cold water or heavy cream to reduce the temperature and prevent separation.
• Conversely, if the sauce is too cold, whisk in a few drops of warm water or place the bowl over a bain-marie (double boiler) to gently warm it up.

Whisking Technique:

• If the sauce is not whisked vigorously enough, increase the whisking speed to help emulsify the sauce.
• If the butter was added too quickly, try fixing it by temporarily removing the sauce from the heat source and whisking vigorously to re-emulsify. Then, slowly add the remaining butter while continuing to whisk.

Additional Ingredients:

• If the sauce has separated, beat an egg yolk with a tablespoon of warm water in a separate bowl. Gradually whisk the broken sauce into this mixture to help it emulsify.
• If the above method doesn't work, try adding another egg yolk to the broken sauce and whisking vigorously. This changes the ratio within the sauce and can sometimes bring it back together.

It's important to note that if the egg yolks are overheated and appear like scrambled eggs, they cannot be salvaged. In this case, you'll need to discard them and start over with new egg yolks.

Additionally, be cautious not to add too much water to the sauce, as it can ruin the emulsion. Add water in small increments, whisking continuously, to gradually adjust the consistency of the sauce.

How to store hollandaise sauce

Hollandaise sauce is best served fresh, and it's recommended to make it from scratch right before serving. However, if you have leftovers, there are a few ways to store them.

Firstly, it's important to note that hollandaise sauce should always be kept warm. It tends to break and coagulate when it cools down, and reheating it will cause the sauce to split. To prevent this, you can keep it warm in a container submerged in warm water for a short period of time. Alternatively, you can use a thermos to keep it warm if you're travelling or need to store it for a few hours.

If you have a larger quantity of hollandaise sauce to store, your best option is to refrigerate it. However, be aware that the butter will solidify when cooled, and the sauce will break when reheated. To fix this, gently warm the sauce and reemulsify it with an additional egg yolk or a teaspoon of hot water while whisking. You can also add a tiny bit of mustard powder to the sauce before refrigerating, as it is a natural emulsifier and will help prevent separation.

Some people have had success keeping hollandaise sauce in the refrigerator for up to two days, and even up to five days in some cases. However, it's recommended to use it within a day if possible.

Freezing hollandaise sauce is not recommended as it does not freeze well.

What to serve hollandaise sauce with

Hollandaise sauce is a rich and velvety sauce that is often served with eggs benedict. However, its versatility means it can be paired with a variety of other dishes, including:

Seafood

Hollandaise sauce is a perfect pairing for seafood, especially salmon and crab. It can be served as a topping for poached eggs and salmon or drizzled over crab cakes. For a more indulgent option, try pouring it over a plate of steak and crab meat served with asparagus.

Vegetables

The sauce is also delicious when served with fresh vegetables, particularly asparagus, broccoli, and cauliflower. For a simple yet elegant side dish, blanch or roast your chosen vegetable and drizzle with hollandaise sauce. It can also add a touch of elegance to Brussels sprouts, especially when fresh from the garden after the first frost.

Poultry

Hollandaise sauce can be drizzled over poultry dishes, such as chicken or turkey. It adds a rich and creamy dimension to the savoury flavours of the meat.

Creative Combinations

For something a little different, try using hollandaise sauce in creative combinations. For example, you can combine blanched broccoli and cauliflower in an oven-safe dish, sprinkle with salt and pepper, and cover with the sauce. Top it with cheddar cheese and breadcrumbs and broil until the cheese melts. Serve this alongside a beef or pork roast for a unique and tasty side dish.

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