Today we’re going to make something special – a creamy, rich hollandaise sauce that will transform your carnivore meals.
This classic sauce is a perfect addition to your carnivore diet, and it’s much easier to make than you might think.
If you’ve been missing that smooth, buttery sauce that makes everything taste better, you’re in for a treat.
Made with just a few simple ingredients – egg yolks, butter, lemon juice, and salt – this sauce proves that you don’t need complicated ingredients to create something amazing.
You can use it on steaks, eggs, seafood, or any other carnivore friendly foods. While many store bought sauces contain unnecessary ingredients and preservatives, this homemade version gives you complete control over what goes into your food.
Plus, it’s packed with healthy fats and nutrients from the egg yolks and butter. Making hollandaise sauce might sound intimidating, but I’ll show you a simple method using a food processor that makes the process simple and quick.
👍 Why You’ll Love This Recipe
Few Ingredients: You only need a handful of ingredients to make this sauce. You probably already have most of these things in your kitchen.
Nutrient Dense: This sauce is packed with good things for your body. Eggs are full of protein. Butter is a great source of energy. When you eat this sauce, you’re giving your body lots of important nutrients.
Easy Method: The food processor technique removes all the stress from making hollandaise sauce. No more worrying about the sauce breaking or curdling.
The machine does all the hard work for you, and the sauce comes out perfect every time. Even if you’ve never made hollandaise before, you’ll succeed with this recipe.
✨ Recipe Ingredients
- 4 Eggs (large)
- 1/4 Lemon Juice
- 1 stick Butter (I highly recommend this butter – amazon link)
- 1/4 teaspoon Salt
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Crack all the eggs into a large bowl. Use your hands to separate the yolks from the whites and place the yolks into a food processor.
Step 2
Add the lemon juice to the food processor with all the yolks and blend on medium speed for 1:30 – 2 minutes until the mixture becomes light yellow in color.
Step 3
Place a pan over medium-low heat, add the butter, and melt it. Then, transfer the melted butter to a container with a pour spout.
Step 4
Start slowly pouring the melted butter into the yolks in the food processor while it’s running.
Step 5
Add the salt, and pulse until well mixed. Then, serve and enjoy. Please note: this sauce should be served right away or stored in the refrigerator (it will become a thick spread in that case, but will still be very usable).
💡Tips
1. Temperature Matters
t’s best to start with room temperature eggs. Take them out of the fridge about 30 minutes before you begin cooking.
This helps the eggs mix better and creates a smoother sauce. For the melted butter, you want it warm but not hot.
If the butter is too hot when you add it to the egg yolks, it might cook them and make your sauce lumpy. After melting the butter, let it cool for a minute or two before slowly adding it to the egg mixture.
2. Lemon Juice Trick
The lemon juice in this recipe does more than add flavor. It also helps stabilize the sauce and prevent the eggs from curdling.
If you find your sauce is a bit too thick, try adding a little more lemon juice. Start with just a few drops and mix well. Keep adding small amounts until you get the consistency you want.
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FAQ
1. Why did my sauce turn out too thick?
If your sauce is too thick, it’s usually because there wasn’t enough liquid or the butter wasn’t warm enough when adding it.
The easy fix is to blend in a few drops of warm water while the food processor is running. Add just a little at a time until you reach the consistency you want.
2. My sauce separated – what went wrong?
Sauce separation usually happens for one of three reasons: the butter was too hot when added, it was poured in too quickly, or the eggs were too cold.
To fix a separated sauce, start fresh with one egg yolk in the food processor.
With the processor running, slowly drizzle in your broken sauce just like you did with the butter. This usually brings it back together.
Next time, make sure your eggs are room temperature and your butter is warm but not hot.
Carnivore Hollandaise Sauce
Print RecipeIngredients
- 4 Eggs large
- 1/4 Lemon Juice
- 1 stick Butter (I highly recommend this butter – amazon link)
- 1/4 teaspoon Salt
Instructions
- Crack all the eggs into a large bowl. Use your hands to separate the yolks from the whites and place the yolks into a food processor.
- Add the lemon juice to the food processor with all the yolks and blend on medium speed for 1:30 – 2 minutes until the mixture becomes light yellow in color.
- Place a pan over medium-low heat, add the butter, and melt it. Then, transfer the melted butter to a container with a pour spout.
- Start slowly pouring the melted butter into the yolks in the food processor while it’s running.
- Add the salt, and pulse until well mixed. Then, serve and enjoy. Please note: this sauce should be served right away or stored in the refrigerator (it will become a thick spread in that case, but will still be very usable).