Creamy Hollandaise Sauce Recipe ~ Low Carb

By Lulubelle

Ingredients

• 2 ounces cream cheese ~ fat-free, softened to room temp
• 3 egg yolks, preferably organic from free range chicken eggs
• 1 tablespoon lemon juice or champagne vinegar
• 1/2 cup of butter (1 stick)
• salt to taste

Preparation

Step 1

Whisk the egg yolks and cream cheese together until smooth, and then pour into a food processor that has an opening to add liquids while it is running.
Pulse again a few times to mix the yolks and cheese well.
Heat the butter just until it starts to bubble. It's easier if you use a container with a pouring spout. (Microwave works great for this.) Add the lemon juice and stir.
Turn the food processor on, and while it is running, slowly pour all of the butter mixture into the yolk mixture in a thin stream. Turn off the processor as soon as all the butter is in. You'll end up with a creamy, pale yellow sauce, about the consistency of gravy.
Using a rubber spatula, stir in any remaining melted butter into the sauce and add salt to taste.
Using the same spatula, transfer the sauce from the processor into a glass container with a snap lid.
The sauce will be liquid while warm, but sets up to a spreading consistency when cold.
Use immediately or store in the refrigerator for up to 7 days.

NOTE: If eating raw egg yolks bothers you, or you have a compromised immune system, you can pour the sauce into a small sauce pan and heat it over low heat almost to boiling and then transfer to the storage dish. Don't boil it, as the egg yolks will curdle and ruin the smooth consistency.

In addition, if you want the sauce to be thinner when cold, substitute the same amount of greek yogurt for the cream cheese in the recipe.