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White Wine Hollandaise Sauce

Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Course Breakfast
Cuisine American, French
Servings 6
Calories 183 kcal

Ingredients
  

  • 1/4 Cup Dry White Wine
  • 8 Tbsp Butter Equivalent to 1 stick of butter. Cold, cubbed.
  • 1/2-1 Tsp Lemon Juice
  • 1/2 Tbsp Dill or Chives
  • 3 Egg Yolks
  • 1/4 Tsp Salt Or to taste.
  • Pepper To taste.

Instructions
 

  • Over high heat add 1/4 cup of dry white wine to the saucepan. Once boiling, add cubed butter to the saucepan and melt. Once the butter has melted, vigorously whisk the wine and butter together.
  • Reduce the heat to medium. Add the salt and lemon juice to the saucepan with wine (or water if not using wine) and whisk together. 
  • Add in the egg yolks and continue whisking. Keep an eye on the heat. You may need to move the pan on and off the heat to prevent the eggs from scrambling.
  • Continue vigorously whisking and the sauce will star to thicken after about 1 minute. Tip: If your sauce isn't thickening, you may have to slightly turn up the heat.
  • Once the sauce has formed, stir in your herbs for extra flavor (optional).
  • The sauce is meant to be served warm (not hot). Serve immediately and enjoy!

Notes

Nutrition Information: 6 Servings 
  • 183 Calories
  • 0.5g Carbohydrates 
  • 0g Fiber 
  • 17.1g Fat 
  • 3.2g Protein 
Net Carbs: 0.5g / Serving 
Keyword Keto, Low Carb, sauces