Hollandaise sauce
8g
FAT
1g
PROTEIN
Medium
PREP TIME: 10 minutes
YIELD: 3/4 cup
MACRONUTRIENT RATIO: 7.6:1 1 T - 72 Calories
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
INGREDIENTS
3 egg yolks (50 gm)
2 Tablespoons (30gm) lemon juice (fresh or bottled)
1/8th teaspoon sea salt
a pinch of cayenne pepper (optional)
½ cup (120gm) butter
DIRECTIONS
1Place all ingredients except the butter in a blender cup or use an immersion blender and a deep bowl. Blend for a few seconds to mix thoroughly.
2Melt butter in a small sauce pan to bubbling stage, do not brown. Let butter cool for 1 minute then pour hot butter over the egg mixture and blend until thickened.
3Serve over fried eggs (Eggs Benedict), over cooked asparagus, fish or meat.