It's Time To Get Fat. Real Fat!
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.
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.