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.

Acceptable sauces in the Carnivore diet include some soy sauce, homemade mayo, limited hot sauce, Tabasco with substitutions, and Buffalo sauce in moderation. The benefits of sauces on the Carnivore diet include enhanced flavor, added variety, and boosted nutrient density.

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.

Foods related to hollandaise sauce

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.

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.

Seasonings to Avoid on the Carnivore Diet

Regarding the carnivore diet and seasoning, some seasonings and condiments are not allowed. These include barbeque sauce, ketchup, tomato sauce, and commercial products like mayonnaise, ranch, and salad dressing.

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.

Blend 1-2 tablespoons of boiling hot water: As you're blending, slowly add in the hot water and blend until the consistency is right. Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.

final sauce is too thin: the sabayon may not have been cooked enough; or, you may need to add more butter. final sauce is too thick: thin the sauce down with a bit of water or lemon juice. Thick sauces can easily split; thinning them down with a bit of liquid will help to stabilize the emulsion.

What's the difference between Benedict sauce and Hollandaise Sauce? ›

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.

In appearance, hollandaise is pale yellow, smooth, and creamy. It's commonly served as a finishing sauce for eggs Benedict, poached fish, and asparagus.

"But there are a lot of ways things can go wrong. 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. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

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.