Keto Hollandaise Sauce: Silky Smooth Foolproof Recipe

Instructions:

1. Clarify the Butter: Gently melt the unsalted butter in a small saucepan over low heat. Once melted, skim off the foamy milk solids that rise to the top. Carefully pour the clear yellow liquid (clarified butter) into a separate measuring jug, leaving the milky sediment behind. Keep the clarified butter warm, but not hot.
2. Set Up the Bain-Marie: Fill a small saucepan with about 1 inch (2.5 cm) of water. Bring the water to a simmer, then immediately reduce the heat to low. Place a heatproof mixing bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
3. Combine Yolk Ingredients: Place the egg yolks, vinegar, 1 teaspoon of water, and a small pinch of salt into the heatproof bowl.
4. Whisk and Thicken (Sabayon): Place the bowl over the simmering water (low heat). Whisk the mixture vigorously and continuously (the mixture must never stop moving). Continue whisking until the mixture doubles in volume, becomes very pale yellow, thickens substantially (like thin mayonnaise), and falls from the whisk in a thick ribbon. This usually takes 5 to 8 minutes. Immediately remove the bowl from the heat.
5. Incorporate the Fat Slowly (Emulsion): While constantly whisking the yolk mixture, slowly drizzle the warm clarified butter into the bowl. Start with only a few drops at a time. If you add the butter too quickly at the beginning, the emulsion will break. Once about 1/4 cup has been incorporated and the sauce has noticeably thickened, you can add the remaining butter in a slightly faster, steady stream.
6. Adjust Consistency: If the sauce becomes too thick or stiff, whisk in a teaspoon of warm water or additional lemon juice until the desired, velvety consistency is reached.
7. Season and Finish: Whisk in the remaining lemon juice, the white pepper or cayenne, and taste for salt. Serve immediately over eggs or vegetables.