Miniketo
ES

Keto Sauces

Blender Hollandaise Sauce

Hollandaise sauce can feel intimidating, but my blender method turns it into a quick, foolproof keto staple. In just minutes, you get a velvety sauce to elevate vegetables, eggs, or fish. It’s the kind of recipe that makes a simple meal feel special.

5 min Prep time 5 min Cook time 10 min Total time 4 Servings 250 Calories
Blender Hollandaise Sauce

Ingredients

  • egg yolks
  • /4 teaspoon Dijon mustard
  • tablespoon lemon juice
  • dash hot pepper sauce (like Tabasco)
  • /2 cup butter

Instructions

  1. Step 1

    First, I crack the egg yolks into the blender, add the mustard, lemon juice, and a dash of hot sauce. Blend for just 5 seconds—no more than that. While the eggs are blending, I melt the butter in a microwave-safe cup until it’s piping hot and fully melted. Then, with the blender running on high, I slowly drizzle the hot butter in a steady stream through the opening. It’s like magic: the sauce thickens immediately into a creamy, airy emulsion. If it gets too thick, a teaspoon of warm water can loosen it up. To keep the sauce warm, simply set the blender container in a pan of warm tap water until serving time. This method never fails me.

Chef's Tip

My golden rule: the butter must be scalding hot to cook the yolks just right and achieve that perfect thickness. If it's not hot enough, the sauce won't thicken properly, so don't rush the melting step.

Storage Tips

Store leftover hollandaise in an airtight container in the fridge for up to 3 days. To reheat, place the container in warm water and stir gently—avoid microwaving directly to prevent splitting.

Variation Tips

For a zesty twist, add a pinch of cayenne or smoked paprika. Hollandaise is also fantastic over steamed asparagus, grilled salmon, or as a rich topping for keto Eggs Benedict with ham and poached eggs atop low-carb muffins.

Frequently Asked Questions