Easy Blender Hollandaise Sauce Recipe for Carnivore Diet (2024)

FAQs

Is blender hollandaise sauce safe to eat? ›

For years the blender provided a quick and easy way of making this classic sauce, but now the USDA warns against using this method because the egg yolks do not undergo any cooking. To eliminate any risk, consumers are advised to use canned or packaged Hollandaise sauce, or prepare it by the traditional method.

Carnivore sauce options include butter-based, bone broth-based, cream-based, and homemade animal fat sauces. Acceptable sauces in the Carnivore diet include some soy sauce, homemade mayo, limited hot sauce, Tabasco with substitutions, and Buffalo sauce in moderation.

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

Hollandaise sauce contains 85 calories per 16 g serving. This serving contains 9.1 g of fat, 0.9 g of protein and 0.3 g of carbohydrate.

A word about the food safety of hollandaise sauce.

There is always a risk of food-borne illnesses when using undercooked eggs. If you are concerned about salmonella, use pasteurized eggs or cook the eggs to at least 165F to kill any bacteria; however, this can potentially cause the eggs to scramble.

The classic hollandaise sauce recipe, originating in France, called for raw eggs, straight from the farm. To prevent the risk of foodborne illness, many chefs and cooks nowadays use pasteurized eggs to make hollandaise. The pasteurization process uses very high heat, so any bacteria present will be killed off.

Based on this criterion alone, store-bought mayonnaise is not a carnivore diet food. Mayonnaise is made from toxic seed oils–usually canola or soybean oil– along with sugar, lemon, and vinegar. All of these are non-carnivore foods. Mayo does use plenty of eggs, but that doesn't make up for the other ingredients.

Foods allowed on the carnivore diet include all meats and fish, eggs, bone marrow, butter, and lard, as well as small amounts of hard cheese and heavy cream.

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly.

What is the basic formula for hollandaise? ›

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

Yes, Mccormick Hollandaise Sauce Mix is keto.

But each one is typically used to flavor different dishes and ingredients. For example, hollandaise is often added to eggs Benedict and steamed asparagus, and it goes exceptionally well with poached fish. Béarnaise, on the other hand, is most often served with grilled meat such as steaks.

No one should eat foods containing raw eggs. This includes health food milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked.

1 Answer. If it's a powdered mix, it's still powder (not clumped) and the pack is sealed, I'd go for it. Dried foods here are most likely to have a best before date, rather than a use by (real expiry) date. If it's clumped or the packet is damaged it may have absorbed water which wouldn't be good.

The most common mistake people make with Hollandaise is adding melted butter that is too hot, or adding too much too soon. When this happens, the emulsion breaks — it becomes thin and grainy. If your butter is too hot, just stop making the Hollandaise for a minute or two to allow the butter to cool.