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Chicken Schmaltz Hollandaise

Our keto chicken schmaltz hollandaise sauce recipe turns a traditional hollandaise into a breakfast sauce of champions. Simply warm the chicken fat together with butter, blend with fresh egg yolks and lemon juice, and you’ve got a creamy sauce that’s ready to serve in just minutes. Drizzle over a fried egg and your favorite hash for a decadent, yet simple, breakfast or brunch.


  • 5 tablespoons butter
  • 3 tablespoons Fatworks Chicken Schmaltz
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
Prep time: 10 minutes, Cook time: 5 minutes
Servings: About 1 cup
Fat: Schmaltz (Chicken Fat)
Tags: Gluten Free, Keto, Paleo Friendly, Whole30



Melt the butter and chicken schmaltz together in a saucepan over low heat. Remove from the heat to cool slightly.


Add the egg yolks, lemon juice, sea salt, and black pepper to a blender. Blend on medium speed until smooth.


With the blender running on low, drizzle the warmed butter/schmaltz mix in through the top.  Once all the fat has been added, the sauce should begin to thicken. Turn the speed to medium-high briefly (5 seconds or so) to finish the sauce. Be careful not to over blend or the sauce may separate.

Notes:  This sauce is best made just before serving. If it becomes too thick from sitting in the blender, simply add a teaspoon of warm water and blend briefly to smooth out the sauce. Store extras in the refrigerator and do no heat when serving a second time. Instead, remove the container from the refrigerator and allow the sauce to come to room temperature, stirring occasionally until smooth.