Easy Blender Hollandaise Sauce Recipe for Carnivore Diet (2024)

FAQs

Is blender hollandaise sauce safe to eat? ›

Raw Eggs Note

and the friction of the blender and the scalding hot butter essentially “cook” the egg while blending. In fact, most Blender Hollandaise Sauce recipes don't provide any disclaimers, but to be extra safe and for peace of mind, I suggest using pasteurized eggs.

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 is notably low in carbohydrates. Per 100g of the sauce, there's just 1.03g of net carbs.

To ensure that the hollandaise sauce is safe to eat and not raw, the egg yolk must reach at least 149ºF (65ºC) to help destroy any harmful bacteria. This temperature is achieved when the yolk is warmed over the double boiler or bain marie (a pan with simmering water to place a bowl on top for warming).

According to the FDA, eggs qualify as “safe” to eat once they reach an internal temperature of 160 degrees Fahrenheit. At that temperature, the heat will kill any Salmonella bacteria.

My recipe is a carnivore version of the very popular egg gravy recipe. Egg gravy uses flour, milk, and eggs but instead of flour, I used Further Food gelatin as a binder! I love using gelatin in recipes! Gelatin helps create collagen which is a great carnivore pre-biotic for the gut!

Even on the most pure versions of carnivore, seasonings like salt and pepper (in moderation) are permissible. Consider expanding your palate with a wide range of spices like turmeric, basil, bay leaf, sage, or thyme. You can even experiment with a dry rub if you're feeling adventurous.

Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.

Why is my blender hollandaise not thickening? ›

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.

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.

"Tomatoes are keto," says Abby Langer, R.D., author of Good Food, Bad Diet. "They're low in carbs, so they fit perfectly into keto." One whole medium tomato contains roughly 5 grams of carbohydrates, of which 1.5 grams are fiber and 3 grams are sugar.

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.

Some people worry about raw eggs in their hollandaise sauce. In this sauce, the eggs are cooked, they are just cooked very slowly to avoid curdling! Cooking the hollandaise allows for a thicker, yummy sauce for your Eggs Benedict.

Do not eat or drink foods containing raw or undercooked eggs. Examples include homemade eggnog, hollandaise sauce, and undercooked French toast. Eggs should be cooked until they reach 145 degrees F or until the yoke is solid. Pasteurized eggs are available in some grocery stores.

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.