French · sauce

One-Bowl Hollandaise Sauce

One-Bowl Hollandaise Sauce — from Food Wishes's cooking video Watch how it’s made · 4:49

Video by Food Wishes on YouTube · Open on YouTube

20 minMakes 4 × 2 tbsp115 kcal a portion
  • Keto (0.4 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.

A butter and egg-yolk sauce with no flour or sugar: 2 tbsp give about 115 kcal and under 1 g of carbs, so it fits a keto plate spooned over eggs, fish or asparagus.

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Ingredients 6

Method

Tap a time to watch that step in the video.

  1. Put the egg yolk, cold cubed butter, salt, cayenne, cold water and lemon juice together in a stainless-steel bowl and stir briefly with a whisk. 0:36
  2. Set the bowl over low heat (or over a pan of barely simmering water if you're nervous) and whisk almost constantly, holding the bowl with a towel. The butter will slowly melt in. 1:42
  3. After a few minutes the sauce turns foamy and starts to thicken. Keep whisking over low heat for 10–15 minutes in all, until it is as thick as you like; too much heat is the only way it fails. 2:20
  4. Taste and adjust the salt and lemon. Thin with a little hot water if it gets too thick, and keep it covered somewhere warm until you serve it. 2:54

Tip. Makes about ½ cup: Chef John calls it 2 generous portions, we count 4 portions of 2 tbsp. The yolk is cooked gently but may not get fully hot, so use a pasteurised egg for pregnant women, young children or anyone unwell. Scale up easily.

The method is a summary in our words — the video shows every step.

One portion (2 tbsp) gives you 1 of 4

Energy115 kcal480 kJ
Protein0.8 g2% of a day
Fibre0 g0% of a day
Carbohydrate0.5 g0.4 g net · 0.1 g sugars0% of a day
Fat12 g7.6 g saturated16% of a day
Sodium100 mg4% of a day

Where the energy comes from one serve

  • Net carbs 1%
  • Protein 3%
  • Fat 96%

Fits keto: 0.4 g net carbs a serve, with 96% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A Source13%

114 µg a serve, mostly from cold unsalted butter (84%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Show the other 14
Vitamin B125%

0.1 µg a serve, mostly from egg yolk (75%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium5%

2.5 µg a serve, mostly from egg yolk (94%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin E3%

0.5 mg a serve, mostly from cold unsalted butter (70%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Omega-33%

0 g a serve, mostly from cold unsalted butter (90%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin C2%

1.5 mg a serve, mostly from fresh lemon juice (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin D2%

0.4 µg a serve, mostly from egg yolk (52%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate2%

7.4 µg a serve, mostly from egg yolk (84%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Calcium1%

9.3 mg a serve, mostly from egg yolk (59%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Iron1%

0.1 mg a serve, mostly from egg yolk (85%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Zinc1%

0.1 mg a serve, mostly from egg yolk (82%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin K1%

1.1 µg a serve, mostly from cold unsalted butter (92%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin B61%

0 mg a serve, mostly from egg yolk (81%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Potassium0%

10 mg a serve, mostly from egg yolk (34%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium0%

0.9 mg a serve, mostly from cold unsalted butter (33%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Food Wishes; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.