Hollandaise Sauce

Yield: 1 serving
Net Carbs: less than 1g per serving

Ingredients

• 2 Tbsp butter
• 1 large egg yolk
• ¼ tsp Dijon mustard
• 1 Tbsp fresh lemon juice
• Pinch salt or more to taste
• ½ Tbsp water or more if too thick

Instructions

1. Make sure all the ingredients have reached room temperature.
2. Slowly melt the butter.
3. Mix the egg yolk with the water, lemon juice, Dijon mustard, and salt.
4. Fill a medium sauce pan with ~1 cup of water and bring to a boil.
5. Reduce to medium heat and place the bowl with the egg yolk mixture on top of the sauce pan and keep mixing (alternatively, you can use a double boiler).
6. Keep mixing until the sauce starts to thicken.
7. Slowly pour the melted butter into the mixture, stirring at all times to avoid clumping. If the sauce is too thick, add a splash of water.