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In a small microwaveable bowl, mix egg yolk and soft butter well with a fork or small whisk. Add lemon juice and cayenne, and whisk again.
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Microwave at full power in 10-second increments, whisking well at each interval. Sauce is done when it is as thick as you want it. If the sauce gets too thick, add a few drops of warm water and whisk until smooth and creamy again.
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Recipe may be multiplied by however may servings you need at one time. If you make extra, leftover sauce may be stored for several days in the refrigerator.
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Note:
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1. If Hollandaise breaks (separates), it can usually be fixed by adding a small amount of warm water and whisking until smooth again. Freezing not recommended.
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2. Although not called for in traditional Hollandaise Sauce, I like a small pinch of dry mustard powder in mine. It adds a nice flavor.
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Nutrition estimates are calculated per serving with My Fitness Pal's online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.
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Calories 157, Total Fat 16 g, Saturated Fat 9 g, Sodium 90 mg, Potassium 22 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 0 g, Protein 3 g. Macros: 90% fat, 8% protein, 2% carbs.
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December 30, 2017 Roxana Lopez for Aunt Rocky's
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For more low lchf/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
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I don't get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.
