Post by Loupy on Jun 16, 2019 23:19:46 GMT -7
HOLLANDAISE SAUCE – KETO AND LOW CARB
From: Julianne @ ketocookingchristian.com/hollandaise-sauce-keto-and-low-carb/?
Dress up your veggies with this smooth lemon buttery sauce, made in just a few minutes! If you like Béarnaise Sauce, you will love this sauce! Hollandaise sauce is very similar, but has no tarragon, only lemon juice. It’s such a beautiful sauce, very thick and velvety!
I made some to serve over my Eggs Benedict, but you can also use this sauce over some asparagus or broccoli, if you’d like.
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Serves: 6
INGREDIENTS
1/2 cup butter, unsalted and melted
4 egg yolks
juice of 1 lemon
pinch of salt
PREPARATION
Heat a saucepan with water to a gentle simmer.
Add the egg yolks and lemon juice to a heat-safe mixing bowl.
Whisk using a hand mixer (or whisk by hand) until the mixture has doubled in volume.
Place over the boiling water to make a double boiler and cook while whisking, for about 1 minute.
Then, very slowly stream in the melted butter while whisking.
As soon as the sauce comes together, it’s ready!
It should be thick enough to coat the back of a spoon and stay separated.
Serve over my Eggs Benedict, asparagus or broccoli.
Note: If the sauce gets too thick, add in a tiny bit of hot water and whisk. This should loosen up the sauce perfectly.
For a stronger lemon flavor, add some lemon zest to the sauce.
From: Julianne @ ketocookingchristian.com/hollandaise-sauce-keto-and-low-carb/?
Dress up your veggies with this smooth lemon buttery sauce, made in just a few minutes! If you like Béarnaise Sauce, you will love this sauce! Hollandaise sauce is very similar, but has no tarragon, only lemon juice. It’s such a beautiful sauce, very thick and velvety!
I made some to serve over my Eggs Benedict, but you can also use this sauce over some asparagus or broccoli, if you’d like.
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Serves: 6
INGREDIENTS
1/2 cup butter, unsalted and melted
4 egg yolks
juice of 1 lemon
pinch of salt
PREPARATION
Heat a saucepan with water to a gentle simmer.
Add the egg yolks and lemon juice to a heat-safe mixing bowl.
Whisk using a hand mixer (or whisk by hand) until the mixture has doubled in volume.
Place over the boiling water to make a double boiler and cook while whisking, for about 1 minute.
Then, very slowly stream in the melted butter while whisking.
As soon as the sauce comes together, it’s ready!
It should be thick enough to coat the back of a spoon and stay separated.
Serve over my Eggs Benedict, asparagus or broccoli.
Note: If the sauce gets too thick, add in a tiny bit of hot water and whisk. This should loosen up the sauce perfectly.
For a stronger lemon flavor, add some lemon zest to the sauce.
