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Almost Instant Hollandaise Sauce - Only Four Ingredients!
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- เผยแพร่เมื่อ 16 ส.ค. 2024
- I just love Hollandaise sauce. Unfortunately, the packaged Hollandaise sauce contains a number of ingredients that aren't keto or diabetic friendly. In this video, I show you how easy it is to make a "clean", practically zero carb Hollandaise sauce.
Recipe:
1. Use a jar or container that is slightly wider in diameter than the head of your immersion blender. I use a wide mouthed pint canning jar.
2. Into the jar, add 2 extra large egg yolks, a tablespoon (15mL) of lemon juice and a dash of cayenne powder.
3. Begin mixing with an immersion blender, then add 1/2 cup (one stick or 120mL) of very warm, melted butter in a slow steady stream. If need be, tilt or raise the head of your blender to suck the butter down into the emulsion.
Yield is 4 servings of approximately 1/4 cup.
Macros per serving:
Total & net carbs: less than 1g
Protein: 2g
Fat: 26g
Calories: 235
My immersion blender: amzn.to/43r6Wdp
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Answers to the questions I expect:
1) If your butter his very warm when you make this, it's basically a "serve right away" sauce. I recommend preparing whatever food you plan on putting this on first, then make the Hollandaise and serve.
2) Serving suggestions: eggs benedict, on vegetables (especially asparagus), on seafood (especially lobster), as a steak sauce
3) It will firm up in the fridge, but I don't know that I'd use it as mayonnaise personally
4) It can be reheated, if done gently - ideally sous vide, double boiler, or by placing the jar in warm water. Reheating it directly on the stove top or in the microwave will likely cause the sauce to "break".
Reminiscent of Dennis from Black Tie Kitchen!
Is cayenne pepper a must?
@@stephaniea1110 I think you can use regular pepper but it will not be exactly the same but still good. I do think you need something with a little sting though or it will be very bland.
Hi, the question I have is, what is this waffle, is it keto, how many carbs, what is it called? I must have missed an episode. Will look for it going back now. Thanks.
@@jboss1073 It is a work in progress
we had to make it the classical way in culinary school and man what a chore....especially if you broke it....this blender method is so much quicker and nearly foolproof...
I think I have only ever done it the classical way (with a whisk) once. My thought was "well, I'm never doing that again". 😄
@@SeriousKeto exactly....lol
You had me at "Butter Version". 🥰
i use yolks, butter, lemon juice, a splash of white vinegar and cayenne. perfect!
I’ve been making blender hollandaise for over 20 years. It is in Mastering the Art of French Cooking Vol 1 from Julia Child. When I saw that, that was it. I have done it with a hand blender and it works well. Love hollandaise. So much. Thanks for the recipe. Got to try it with ghee.
I’m with ya on the 1/4-1/2 cup serving size 😂
Looks to me like that if you mixed the two together, it would be perfect!
This was awesome! Wish my husband saw this before my birthday. He tried to make me my favorite for breakfast, eggs Benedict. He just couldn’t do the sauce, and he tried at least a couple times. I ended up cleaning up the kitchen (on my b’day!) cause it was such a mess. Ha ha I’ll have to make him watch this one for sure -for next year! Thanks for all your awesome videos!
Well, he'll be ready next time. 😉
Try my routine re my birthday:
My birthday is Oct 24.
I celebrate on the 24th of EVERY month.
On Oct 1st, I say: let the celebrations begin!💕
This looks so much easier than the double boiler version. Thank you!
My mouth is watering.
Can't wait to try.
I don't know why I never thought to use my immersion blender for Hollandaise. Brilliant and so much easier that a blender. I like to add just a touch of Worcestershire to my hollandaise. Thanks for this great tip!
I actually did the same last night. 😉
ohh, Steve - you just hit a home run!. LOVE hollandaise
I love. love. love Hollandaise, but no one else in the family does. Where did these people come from?😉
I made this sauce today and it was so delicious. I used to think this was so hard to make but not anymore. Thanks for the recipe.
I'm so glad you like it.
You are my new best friend! I ADORE eggs Benedict, but thought it was too difficult to make at home. After watching this video, and your perfect poached egg video...I'm having eggs Benedict for breakfast. YAY!!! Thank you SO much for all you do. I love your videos!
I came back to find this recipe again today. Made Shrimp with spring onion and snow peas (both from the early garden) in butter, and sprinkled with KetoChow taco soup base for flavor and slight thickening of the 'broth'. Mixed in the 2-egg batch of hollandaise and served over Aviate lupini orzo. Fresh salad greens on the side, also picked today. It was a complete shot in the dark recipe, but it came together so perfectly. Thanks again for the sauce...it really brought the whole thing together!
I just finished eating a ribeye and reading what you wrote STILL made me stomach growl. 🤪
Thanks for the video Steve! This recipe looks scrumptious as I love Eggs Benedict! The hollandaise sauce is so important that it tastes good.
Oscar ( my hubby) and I are your neighbors to the West. Minnesooooota 😅
That looks great Steve, also it is nice that you anticipate questions and answer them, thank you for sharing.
Love the simple ingredients and how easy it is to make this way. Thanks for sharing!
Looks so delicious and I can't wait to try.
I never thought of ghee mayo! Both sauces look delicious.
Oh my, I'm fasting now, eggs benedict will have to be my 1st meal! 😋 Just watching this is making me super hungry!!! Thank you Steve, you saved Keto for me with all your cooking experiments and testing results.
I LOVE Eggs Benedict!
I use a medium thick slice of tomato to substitute for the English Muffin.
I also like crisp bacon instead of the ham.
Now PLEASE show us how you made those beautifully poached eggs. Mine look like they've been through a hurricane. They taste good but not pretty. Of course that's an excuse to cover them with the sauce so no one can see them.
Future video. 😉
@@SeriousKetoI was going to ask the same question about the perfectly poached eggs.
@@michelehafthudson2438me too
Put the eggs into a fine mesh sieve before putting them into the water. It'll separate out the very light egg whites that'll make them look wispy.
I closed my eyes. It's perfect😂
Yum! I'd say this calls for a little experimentation of mixing ghee AND butter to get the best of both.
That's cool it's so easy!
So easy! Next time, I’ll make Hollandaise this way.
This looks really awesome
Love this recipe!
Just had to make this immediately Steve! Made your “bread-like” Chaffles, two poached eggs, and the hollandaise. All I can say is…WOW!! Thanks for posting this recipe, it’s in my permanent repertoire!! ❤
Glad I could help. 🙂
I couldn't find a video for "bread-like" chaffles, could you please give me the title?
@@photina78 th-cam.com/video/AOg0Ciek7F0/w-d-xo.html
Serious-ly Perfecto. Will make. To complicate my life, I might try 1/4 cup of butter and supplement with ghee to get a mid-texture. These look so good.
You made me laugh! Two tablespoons of anything is pretty much nothing. LOL Thanks, Steve.
Love this. So excited to try it... Eggs Benedict is MY favorite breakfast, lunch And dinner
When I use to go out to Pala Casino for a treat, I would have an classic eggs benedick. Now I think with your sauce recipe, I will try my hand at making my own.
What a great idea, & your end result looked just perfect! I must try this. 😀
Looks amazingly easy for me to make. Definitely going to try. I’m getting burned out on mustard as my dipping sauce and have been trying to keep my sauces dairy free.
I can’t wait to try this tomorrow. I always thought there was dry mustard in this sauce. Obviously I have never made it because I thought it would be to hard. Love it when Terri tries things too. Thanks for another great recipe .
You can use a dash of dry mustard instead of the cayenne 🙂
I'm liking this! Thanks Steve! Who doesn't like Hollandaise sauce! Especially a nice, clean saucy sauce like yours! I appreciated the review of ingredients at the beginning; being an ingredient policeman, I knew it would be a Huge No-Go for me. But your sauce, I would eat and enjoy either one! Have a great weekend!
Nice!!
There it is... Steve's face of approval.
Looks delicious. I'll be making this for sure! ❤️🥰❤️
Love it! So easy!😁
Usually, when I see recipes this easy, I think, "There's got to be a way to screw this up". So far, the only screw up I've made is leaving butter in the microwave too long, resulting in a considerable clean-up. 😉
@@SeriousKeto 😄🙌 that can get really messy really fast, YES😄🌋 I will definitely make Hollandaise(❤️) from scratch from now on. No more double broilers and split sauces, thank you😁👍
since it's just me, can I split the recipe in half (1 egg yolk, 1/2 tbsp lemon, 1/4 c butter)?
If the blades of your immersion blender can get the yolk mixture spinning with the smaller amounts, then yes.
Perfect timing! I had a hankering for eggs benedict, and was planning on hunting down a video such as this.
I'm thinking of maybe splitting the difference between the butter and the ghee, being able to get the ghee hot enough, effortlessly, to melt the butter.
That ghee version looked like it would make a great carnivore mayo. Will definitely be trying.
It was definitely the texture of mayo. I need to put it something HOT, like a burger or steak right off the grill to see if it breaks down. I've found that bacon fat mayo basically turns back liquid when used on something warmer than room temp.
Love this shirt, Steve. 😂 Can’t wait to try this.
Thanks Steve. Love Hollandaise. Keto version is the bomb. The comment instructions, kinda surprising. Never seen this before. Threw me off. 🌿
You had me at the thumbnail photo. Yum!
it would be interesting to try the ghee version with the whole egg to see if the whites help make it more runny
Wonderful tips! I had not had that much success with the version using the egg yolk powder and perfected xanthan gum (210S) I am going to try a chaffle and this version of hollandaise. My go to use for hollandaise is steamed asparagus so I will try it for that first.
I had thought about trying that. I believe that 210S also has acacia gum in addition to the xanthan gum. I have both of those, but I'm not sure what the ratios are in 210S.
Awesome recipe Steve! TY-gonna add this to my recipe book. :)
❤thank you! Thought I would have to give up hollandaise sauce! 🎉
Wow, sounds so good! I have been using Primal kitchen mayo at 8.99 a jar, think I need to make my own mayo! Got a recipe ??? How about Miracle Whip? I need condiments !!! 😊
Steve does have several mayo videos and tips for how to save breaking mayo. It's so good!
Thank you... I will be looking for them. Again Thank you!🩷
Great video! My favorite breakfast food! Thank you!😊
We do "Steve size" servings of Hollandaise sauce at our house! Just the 2 of us.
You are my go-to mayo guy, so I can't wait to try this!
Thanks!
Thank you, Mike!
Chef Steve delivers!!
Packaged sauces? I mean... Hollandaise is just butter, egg yolks, lemon juice, a tiny bit of water... and I like to add a dash of cayenne. Doesn't get much more keto than that. :) Glad you shared this. Just saying: People... make as much as you can from scratch. It's so easy and your body will thank you.
Yeah. Packaged sauce. Might not be as "Keto" as your version, but it has one key advantage: It works.
Well, they BOTH work. Look up the "Betty Crocker Method" for hollandaise sauce. Super quick and easy,@@feynthefallen
I tried this recipe with Chipotle Chili power to get a hint of smoke. Good for seafood. Thx!
Yum!
Definitely going to try this next time I eat. I’m fasting at the moment.
Looking forward to a more textured English muffin chaffle recipe...my weakness is the Kwik trip waffle sandwich and it completely a texture thing.
Pre-keto, I used to make my own English muffins following an Alton Brown recipe. I haven't found (or made) a keto version yet. I suspect that it would require a considerable amount of vital wheat gluten.
@@SeriousKeto what I really want is a waffle with texture that's dry outside but moist on inside. I'm Ketovore and it's just a texture thing with the waffle. Coconut & almond flour don't seem to do this, I did just get some bamboo fiber ...maybe it's the ticket....this would be my guilty pleasure having premade breakfast sandwiches.
Yummo! Perfect keto meal. I bet toasting the chaffle would help mimic the english muffin texture. Maybe? Thanks for the step by step.
Having made my own homemade English muffins pre-keto (Alton Brown recipe), I'm not sure what could replicate that texture and the "nooks and crannies". Also, English muffins require some serious gluten to get the right chew. It certainly would be cool if I could figure it out...
I have only had hollandaise once in my life. At a restaurant. I don’t remember if I like it 😂 Will try this recipe out though! Thanks Steve!
I do the same but make sure the butter is pretty much boiling and it cooks the egg yolk (like your ghee version). My practice is now to use half butter/half avo oil and make larger batches. It stores well, and the oil stops it from setting rock solid so i can spread/dollop it. I always have hollandaise or bernaise in the fridge
I like thicker when putting it on beef or seafood, but I like it saucier when on eggs Benedict.
This looks so good. I’m wondering how to make keto eggs Benedict.
I’m working on an English muffin. That’s the missing link at this point.
And you can add some tarragon to make Bernaise sauce for meat.
Absolutely
OMG 😮 looks great 😊 I’m drooling
Been craving Asparagus, will definitely try this.
ooooweee That looks delightful!!!
Thanks for this video. I love Eggs bene. The ghee version does sound good for salmon...this I want to try soon.
I'm already getting flavoring ideas. 👍
Youve got this!!!!
Another amazing post! I've seen a few of your posts and working my way thru some more. Question: Does the warm butter make the eggs safe enough to eat? Best, from Colorado!
Eggs are considered pasteurized at 140F and the melted butter definitely exceeds that.
You had me at almost instant.
Steve quickly starts editing all of his thumbnails and video titles to say “almost instant”. 🤪
@@SeriousKeto😂😂😂
I sat down to eat breakfast as I clicked on your video. 😢 Wish I’d waited, it would have changed my breakfast! Well, tomorrow is only 24 hours away. 😋
I have the plain round mini Dash that is same size as the waffle style. I bet that one would produce a more realistic "english muffin". Don't know how to get nooks and crannies, but a pinch of yeast might fool the taste buds for the substitute muffin.
I’ve tried that. Unfortunately, they come out thinner than I’d like.
My favorite breakfast treat besides CFS and B&G.
Looks delicious! I love Eggs Benedict!🥰
As a Sikh Punjabi person, I love seeing Nanak Ghee get more love these days!
That looks good but I would dial back the cayenne for myself.
Yeah, the "sprinkle" went a little heavier than I had planned.
Thank you ! Great recipe! Have you tried The Keto Twins chaffles? Very crunchy like Thomas English Muffins on the dark setting ( use to be my favorite).
I'm not looking for a crunchy chaffle as an English muffin. I want to emulate the chew, the sourdough taste, and the "nooks and crannies". 🙂
Nice and easy! But do you heat the sauce before serving it?
I serve the sauce immediately, so it's still warm. If you need to heat it (or reheat it), do so at very low temperature so that it doesn't "break". Do not attempt to reheat in the microwave. I held the temperature on this while working on the video by putting them in my Anova precision oven at 140F. Alternatively, you could put the sauce in a ziploc bag and reheat it either sous vide or in a pot of water that is just shy of a simmer.
Steve, like the shirt. Another good video, will have to try making this. Thank you.
Add tarragon, and Viola! Bearnaise sauce!
For sure!
Is this soft after being in the refrigerator? Could you use it in place of mayonnaise?
It gets pretty firm in the fridge. I personally would not use it in place of mayonaise.
@@SeriousKeto thank you.
I think the reason the butter was thinner is the water/milk has not been cooked out of it as the ghee has.
Perhaps, but also I heated the ghee hotter and at over 140F, yolks start to cook.
Love your videos. "Curb appeal" 😊
Ghee all the way for me. The salt in the butter may be breaking down the proteins and making it looser. Looks yummy still.
Great video… I love hollandaise and eggs Benedict too! I make mayo all the time so hopefully I can master this too! Always intimidated me before…thanks, Steve…can you thin the ghee out? I have ghee that needs to be used, lol
This was the first time I’ve used ghee, so I don’t have an answer for that. Sorry…
I have not found ghee that doesn’t taste rancid to me. I guess if I wanted to try this I need to make my own ghee.
I'm kind of the same way. There's something about ghee that just tastes "off" to me, vs butter I clarify myself.
Interestingly, I came to your channel and searched for Hollandaise Sauce and I was offered a whole series of cooking videos and yours was maybe 10th on the list. TH-cam has changed its procedure for allowing one to search a particular channel. 😞
Well, at least you found me. 😊
luv the shirt.
can make small batch in small size food processor
This looks like the butter mayonnaise for carnivore. Is it hard after being in the refrigerator?
Hollandaise sauce existed long before anyone in the carnivore realm thought about making butter mayonnaise. 😉
@@SeriousKeto lol. Yes I know. I have been making it for 50 years now but I always eat it all and have never tried it after being in the refrigerator.😂
Mine rarely lasts long enough to be refrigerated either. 😉
😅😅😅 funny to hear you say the name *"Knorr"*, dear Steve ... if I've heard it correctly you've said *"Norr"* WITHOUT the K in the beginning - it's a brand from Germany and it's easily to pronounce it right *"with"* the K 😂😂😂❤❤!!
🌞🌞🌞🌞 and Hot greetings from Germany,
Ela 🤗
I also pronounce the word “know” without the K
@@SeriousKeto Dear Steve, I really hope that you know that this shouldn't be offended 😇😇😇 - I looooveeee your videos and to hear people who try to pronounce any kind of *"foreign"* word - wether it's correct or not!! 😊😇😘😘
I was surprised that you didn't have to add sea-salt or MSG.
I suppose you could if you wanted to.
Steve I've pored over most of the comments and didn't see this question asked; is it okay to consume raw eggs? I recall your mayo video and you nuked the eggs before making it. This sounds absolutely delicious!
First, the concern over raw eggs (created by the FDA) is overblown, in my opinion. Second, an egg is considered pasteurized when it hits 140F. Your melted butter should be between 140-145F when you add it to the eggs. I microwave pasteurize the yolks when making mayo because that is served cold.
@@SeriousKeto I agree with that! I put no trust in the FDA.
@@SweeetAdeline I think that goes for most 3 letter organizations. 😉
@@SeriousKeto Haha, for sure!
I'm guessing you can make bearnaise sauce in a similar way?
Absolutely.
4 ingredients...I count 3 unless you count egg yolk twice lol. What temperature for the butter?
egg yolks, lemon juice, cayenne and butter. For the butter, I didn't take the temperature, I go with melted, but no longer bubbling.
I love Hollandaise and Egg Benedict are a favorite way to enjoy it. Did I hear in the video "homemade Canadian Bacon" and not see a link to how that happens. Would love that link, please.
Never mind, I backed up and rewatched and saw the card at the end. Thanks off to see how that happens.