Salmon Bowl KETO (Maya)

Make this easy salmon bowl recipe in just 30 minutes, with flaky teriyaki salmon, crisp veggies, creamy avocado, and brown rice.


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SERVINGS: 8 (1 Tablespoon - Total 1/2 Cup)
Calories 51 | Fat 0.3g | Protein 0.1g | Net Carbs 12g | Sugar 11.9g

Ingredients :

• 1 organic lemon 
• 1/2 cup Coconut aminos (or low sodium soy sauce)
• 1/4 cup Honey
• 1 tbsp Apple cider vinegar
• 1/4 tsp Blackstrap molasses
• 1/2 tsp Garlic powder
• 1/2 tsp Ground ginger
• 1/2 tsp Sesame oil (optional)

Instructions :

• In a small saucepan, whisk together coconut aminos, honey, apple cider vinegar, molasses, garlic powder, and ground ginger.
• Bring the sauce to a gentle boil, then reduce heat and simmer for 8-10 minutes if you’ll be serving at room temperature, or 15-20 minutes if you’ll be serving it warm. The sauce will thicken as it cools, so if you cook it for less time, it will reach the right consistency once cooled, or if you cook for more time, it will be the right thickness almost right away but will harden when cooled.
• Remove from heat. Whisk in the sesame oil, if using.

My Recipe Tips :

• Be careful not to overcook the fish. I highly recommend using a meat thermometer like this and removing the fish once it hits 130-135 degrees F. It will rise a few more degrees after tossing with the sauce right before serving, but this range will ensure that your salmon bowl isn’t dry.

• Does your skillet matter? Sort of. I usually prefer a cast iron skillet for even heat distribution, but this time I just used a stainless steel skillet and it worked fine. I recommend against very lightweight pans, because they don’t retain heat well and your fish will stick more easily.

• If you have picky eaters, customize your salmon bowls for each family member. I usually make mine with cauliflower rice and brown rice for my kids. If your family likes different toppings, plate them all separately and let each person top their bowl how they like. Oh, and we all love a bowl of egg drop soup as a starter with these!

Ingredients & Substitutions :

Here I explain the best ingredients for my salmon bowl recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Salmon – I prefer wild-caught, but any kind you like will work. Check out my pan seared salmon recipe to help you choose. We’ll cut the fish into 1-inch cubes, so I sometimes use this recipe as a way to use up odd-shaped fillets.
• Teriyaki Sauce – I used my homemade teriyaki sauce recipe made with coconut aminos (or you can use low-sodium soy sauce or tamari), honey, apple cider vinegar, blackstrap molasses, garlic powder, ground ginger, and sesame oil. It’s naturally gluten free.
• The Base – I made this salmon rice bowl using brown rice, but feel free to use white rice or even quinoa. When it’s just my husband and me eating it, I usually choose lighter cauliflower rice.
• Vegetables – I used carrots, cucumbers, radishes, and avocado slices. Sometimes I use leftover sauteed radishes instead of fresh. Feel free to add other fresh or cooked veggies. In the past I’ve experimented with broccoli, snow peas, bean sprouts, zucchini, mushrooms, edamame, and roasted sweet potatoes.
• Olive Oil – For sauteing. Avocado oil works, too.

WhyYou'll love this Recipe:

• Moist, flaky bites of salmon – Most salmon bowls I’ve seen either use raw fish (more like a poke bowl) or just overcook the salmon completely. This recipe leaves your fish incredibly moist and flaky, neither raw nor dry. And it’s a nice change of pace from the chicken bowls and beef bowls I usually make.
• Sweet, sticky, umami-packed sauce – My easy homemade teriyaki sauce coating each bite of salmon makes it special and offers so much flavor. It’s the perfect contrast to the bright, crisp veggies and hearty base.
• Easy to make – You can have this dish on the table in just half and hour, using simple grocery store staples.

Storage Information:

• Store: Cool homemade teriyaki sauce completely, then keep in an airtight container (such as a mason jar) in the refrigerator for up to 2 weeks. It will harden in the fridge, so just reheat it to make it viscous and pourable again.
• Freeze: Transfer to an airtight container and place it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.

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Source: Wholesome Yum - Maya

Salmon: Smoke Salmon Salad (Maya)

  

This smoked salmon salad is made with avocado, blueberries, and salmon, and drizzled with creamy sweet lemon dressing. Done in 10 minutes!

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 4 (1.5 cups)  | 7.4 net carbs | 10.8 g Protein 

• Why You'll Love this Recipe: 

Variety of flavors and textures – Think crisp greens, crunchy pistachios, salty smoked salmon, creamy avocado, and sweet blueberries, all enveloped in a sweet and creamy lemon poppy seed dressing. I love Every. Single. Part of this.

Simple, real food ingredients – Unlike those bagged mixes, my smoked salmon salad has no refined sugar or mystery preservatives. And with all those superfoods in there, I rotate this with my detox soup when I want to recover from a heavy meal.

Super easy – Let’s be real, salads are usually already easy, but this one requires almost no chopping. You can toss it together in just 10 minutes!

Ingredients and Substitutions:

You need just 5 ingredients for the salad part, and the only thing you have to chop is the avocado (maybe the salmon too if the pieces are large):

• Sweet Kale Salad Mix – I like to buy a sweet kale salad kit and remove the add-ins it comes with, but you can use any mix you like, or just one type of leafy greens, such as baby spinach, arugula, or kale. You can also make your own by combining kale, green cabbage, red cabbage, broccoli, Brussels sprouts, and chicory.
• Smoked Salmon – I usually buy cold smoked salmon, but this smoked salmon is even better when I get a chance to make it with my homemade lox. You can also use oven baked salmon or blackened salmon instead if you prefer flaky fish instead of smoked.
• Pistachios – For crunch and a unique flavor. From now on I’m using Wonderful no shells unsalted ones!
• Blueberries – For a juicy burst of sweetness. Other berries, including my homemade dried cranberries, would taste amazing here.
• Avocado – I usually cut it into cubes, but you can do slices if you prefer.

Ingredients :

• 12 oz Sweet kale salad mix (or chopped kale or any greens you like)
• 4 oz Smoked salmon (cut into bite-sized pieces)
• 1 cup Blueberries
• 1/3 cup Wonderful Unsalted No Shells Pistachios
• 1/2 medium Avocado (cubed)

Creamy Lemon Dressing:

• 1/4 cup Mayonnaise
• 2 tbsp Honey (I used sugar-free honey, but any kind works; to taste)
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 1/4 tsp Garlic powder
• 1 tsp Poppy seeds (optional)

Instructions :

• In a large bowl, combine sweet kale salad mix, smoked salmon, and blueberries.

• In a small bowl, whisk together the mayo, honey, olive oil, lemon juice, garlic powder, and poppy seeds (if using).

• Pour the dressing over the smoked salmon salad and toss together.

• Add the pistachios and cubed avocado, then toss again.

Tips & Tricks :

• If you’re mixing the greens yourself, a food processor makes it quick! When I do this, I use the slicing attachment, which gets me sliced brussels sprouts like the bag mixes and shreds my greens without making them too fine.
• Taste the dressing before adding it to the salad. You may want more salt depending on your brand of mayo and your preference, or an extra tablespoon of honey to make it sweeter.
• You can let this salad sit if you want the greens less tough. I love their crisp crunch, but they soften and the flavors develop more if you let the salad sit mixed with the dressing. Just do this before adding the pistachios and avocado.
• Want more veggie variety? Sometimes (especially in the spring and summer), I add diced cucumbers or tomatoes, green or red onions, or herbs, like fresh dill or parsley.
• Want to make it more hearty? Try leftover roasted sweet potatoes or canned corn for more starch. For more protein, I love adding diced hard boiled eggs, or crumbled feta or goat cheese.

Storage :

• This smoked salmon salad tastes best fresh, but because it uses hearty greens, it actually keeps quite well in the fridge for up to 3 days. I do recommend adding the avocado and pistachios right before eating, as the avocado will brown and nuts can lose their crunchy texture if stored with the dressing.

• Source : 
• Maya - Wholesome Yum

Salmon: Marinade (Maya)

 This is my go-to healthy and easy salmon marinade recipe, and once you try it, I bet it will be yours, too. There are so many reasons I love it. It’s slightly sweet, slightly savory, majorly flavorful, and super simple. It takes minutes. It’s my best salmon marinade for grilled salmon, but it’s also awesome for baked salmon or seared salmon. You can literally use it with any cooking method. Lately, my favorite way is actually for my crispy air fried salmon!

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 4  | .3 net carbs | 34 g Protein (with salmon) | Total Prep Time 5 Minutes
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• Why You'll Love this Recipe: 

• Makes moist, flaky salmon – This fish is already rich and buttery, but marinating leaves it extra flavorful and moist inside. Worth it.
• Slightly sweet maple flavor with savory elements – Yes, this marinade still has the lemon, garlic, and herbs I almost always use. But if you’re tired of the same thing all the time, my salmon marinade has this sweetness that makes it totally different and brand new! Plus, it caramelizes a little bit when you cook your fish… it’s just amazing.
• Quick and easy – You can whip up this marinade in just a few minutes, using 6 simple ingredients (plus salt and pepper). And since fish isn’t ideal for marinating too long anyway, you can get to cooking it fast as well.
• Works for all kinds of salmon recipes – No matter how you want to cook it, my marinade makes your salmon better! I have yet to try a method that doesn’t taste great with this.
• Versatile for other uses – While I love this marinade for salmon the most, you can use it for other proteins, too. It pairs well with almost all kinds of flaky fish, like rainbow trout or cod. I’ve even used it for baked pork chops instead of the pork chop marinade I usually use.

Ingredients and Substitutions:

• Olive Oil – This is the base. I chose extra virgin olive oil for its fruity flavor. Regular olive oil or avocado oil both work for something more neutral.
• Maple Syrup – The star that makes my salmon marinade special! I usually use my natural Wholesome Yum Zero Sugar Maple Syrup, which tastes just like real maple syrup without the sugar. I tested the recipe with regular maple syrup as well and of course it works great. You can also substitute honey (or my zero sugar honey) instead.
• Lemon Juice – The acid helps to tenderize the salmon, plus the tang of citrus pairs very well with fish. If you don’t have fresh lemons, you can use bottled juice as a shortcut, try lime juice instead, or even use orange juice if you like extra sweetness. (I recommend reducing the amount of maple syrup a bit if you use orange juice, since it’s already sweet.)
• Fresh Herbs – I used dill and parsley, as these summer herbs work well on fish. Look for bright, leafy herbs that aren’t turning yellow. Dark green will have the most flavor. You could use dried herbs in a pinch (1/3 the amount of fresh), but for salmon fresh herbs work best.
• Garlic – Because I add it to everything. Use fresh minced garlic, or jarred to save a few minutes.
• Sea Salt & Black Pepper – Salt is obviously a must for flavor, but did you know it also helps the salmon marinade penetrate into the fish? And although my recipe is not spicy, the black pepper balances everything out. Add 1/2 teaspoon of crushed red pepper flakes if you like more heat.

Ingredients :

• 1/3 cup Olive oil
• 3 tbsp Lemon juice
• 2 tbsp Maple syrup (I recommend Wholesome Yum Zero Sugar Maple Syrup, but regular will work if that fits your lifestyle!)
• 2 tbsp Fresh parsley
• 1 tbsp Fresh dill
• 1 clove Garlic (minced)
• 3/4 tsp Sea salt
• 1/4 tsp Black pepper

Instructions :

• Whisk together all marinade ingredients in a small bowl.
• Pour the marinade into a gallon zip lock bag. Add the salmon fillets, seal the bag, and massage to coat well.
• Marinate for 30 minutes, no longer than 1 hour.

• Cook salmon on the grill, or you can also bake or pan sear it. 
• Air fry salmon at 400 degrees F (204 degrees C) for 6-10 minutes, until the salmon internal temperature reaches your desired doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. If you don’t have a thermometer, you can test if the fish flakes easily with a fork.

Flavor Variations:

I think this version with maple syrup makes one of the best salmon marinades, but you can also try these variations I’ve experimented with:

• Asian – Omit the fresh herbs, and replace the maple syrup with honey. Add 3 tablespoons of coconut aminos or low-sodium soy sauce, and 1/2 teaspoon each of ground ginger and paprika.
• Lemon Garlic – Omit the maple syrup, increase the lemon juice to 1/3 cup, and add 2-3 extra cloves of garlic. You can also grate and add a teaspoon or two of fresh lemon zest.

Tips & Tricks :

• Marinate at room temperature. This is fine to do since it’s such a short amount of time, and it will actually help your fish cook more evenly.
• For perfectly cooked salmon, use an instant read thermometer. You can just check that it flakes with a fork, but I always check the internal temperature, no matter how I’m cooking my salmon! I highly recommend 135 to 140 degrees F for fish that is flaky and moist, but you can opt for 145 degrees F if you like yours more well done.

Common Questions :

• How long to marinate salmon? I find that 30 minutes is the ideal time to marinate salmon, but you can go up to 60 minutes. The marinade will start to break down the fish, and if you marinate it for longer than an hour, it will turn into ceviche and then start to get mushy.
• Can you marinate salmon overnight? You can mix together the marinade a day or two in advance (I often do!), but wait to marinate the fish until right before cooking.
• Can you freeze salmon in marinade? No, don’t freeze salmon in the marinade, as it will surpass the 60 minute time limit. The acid will break down the salmon even if it’s frozen.
• Can you marinate frozen salmon? No, I don’t recommend it, for a couple of reasons. The fish won’t absorb much of the marinade until it starts to thaw. Then, it will do so unevenly as the inside is still frozen. Plus, the frozen fish may release extra moisture and dilute your marinade.
• How long do you cook the fish? This depends on the cooking method you use. Choose from one of my options in the section above.

• Source : 
• Maya - Wholesome Yum

Salmon: Air Fryer (Maya)

 

This air fryer salmon recipe is the fastest way to cook salmon — it takes just 10 minutes including the prep time and the cook time! While I regularly make my recipes for baked salmon, grilled salmon, and pan seared salmon, cooking salmon in the air fryer is faster and more foolproof than all of these. That’s why it has been my go-to method ever since I tried it years ago. If this fish is a staple at your house like it is in mine, make this version and you just might never look back.

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 4  | 1.1 net carbs | 34 g Protein | Total Cook Time 6 Minutes

• Why You'll Love this Recipe: 

Moist, flaky, and tender – I make this recipe several times a month, that’s how good it is (and that’s saying a lot for someone who develops recipes for a living, ha!) Sometimes I change it up with air fryer tilapia or air fryer cod, but the premise is the same: The air fryer locks the moisture in fish so well!

Simply seasoned – The seasoning blend I use relies on basic ingredients (read: you probably have them on hand!), but it makes each bite pop with flavor. If you like something a little more sweet and bite-sized, you can easily transform it into honey glazed air fryer salmon bites!

Ready in no time – No excuse not to have a healthy dinner if you have salmon on hand! My air fryer salmon recipe takes just 10 minutes start to finish… much faster than the oven. It has saved me on so many busy weeknights.

Healthy and satisfying – This recipe is naturally gluten-free and packed with protein.

Ingredients and Substitutions:

• Salmon – I usually buy a large fillet and cut it crosswise into narrow, 5-6-ounce strips, as shown in the picture below. You can also just buy the fillets already pre-cut. I prefer to use wild-caught salmon with skin (and the air fryer makes the best crispy skin!), but you can use any type of salmon that you prefer.
• Olive Oil – For brushing over the salmon. Avocado oil also works.
• Lemon Juice – Use fresh lemon juice for best flavor, or bottled for convenience.
• Spices – My simple blend is garlic powder, paprika (or sometimes I use smoked paprika), sea salt, and black pepper. If you like a kick, you can change it up and use Cajun seasoning, lemon pepper seasoning, or jerk seasoning. Prefer something more sweet? You’ll love my maple salmon marinade, which leaves a little glaze on top of the air fryer salmon after cooking.

Ingredients :

• 1/4 cup Olive oil
• 1 tsp Sea salt
• 1/2 tsp Paprika
• 1/4 tsp Black pepper
• 1 tsp Garlic powder
• 4 6-oz Salmon fillets
• 1 tbsp Lemon juice

Instructions :

• Use paper towels to pat the fish dry.

• In a small bowl, whisk together olive oil and lemon juice. Brush the salmon fillets on both sides with the olive oil mixture.

• Season both sides with garlic powder, sea salt, paprika, and black pepper. Rub the seasonings into the salmon to spread evenly.

• Arrange salmon fillets in the air fryer basket, skin side down, with space between them. (If using skinless salmon, line the bottom of the basket with aluminum foil before adding the salmon, leaving the edges of the basket uncovered so that air can flow through.)

• Air fry salmon at 400 degrees F (204 degrees C) for 6-10 minutes, until the salmon internal temperature reaches your desired doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. If you don’t have a thermometer, you can test if the fish flakes easily with a fork.

Tips & Tricks :

• Get salmon fillets that are uniform in size. That way, they cook at the same rate. Also, I found that narrow (5-6-ounce) fillets will cook more evenly (and more quickly!) than large pieces.
• Don’t overcrowd the air fryer. Leave space between the salmon fillets in the air fryer basket, so that air can fully circulate around the fish. Again, this ensures even cooking. Cook in batches if they don’t all fit at once, but in my air fryer, four fillets fit just fine.
• Test internal temperature with a thermometer. Insert it into the thickest part of the fish to measure. I highly recommend 130-135 degrees F for buttery, flaky salmon that isn’t dry. If you don’t have a thermometer, the fish should be opaque and flake easily with a fork, but don’t cook it for so long that it turns almost white.
• You can cook from frozen. I love this shortcut when I forget to thaw the salmon! I don’t normally recommend cooking fish from frozen, but it actually works beautifully in the air fryer with just an extra step. I explain how to cook frozen salmon in the air fryer here.

Storage :

• Reheat: It’s probably no surprise that reheating salmon in the air fryer is the best way to do so. The key is to use a lower temperature than you did for cooking it initially, otherwise it browns too much. Just a couple of minutes at 350 degrees F is perfect. I don’t recommend the microwave, as it dries out the fish, but it works okay in a pinch.
• Store: Keep leftover salmon in the fridge for up to 2-3 days. I usually re-purpose the leftovers for another dish for variety — see ideas below!
• Freeze: Store the salmon in an airtight container or zip lock bag in the freezer for up to 3 months. However, like most fish recipes, it tastes best fresh.

• Source : 
•  Maya - Wholesome Yum

Almond Flour Biscuits KETO (Maya)

These biscuits are so versatile. Eat them with jam, honey, or savory with a meal. 

❤ With love and full tummies ~ Mama Bear  ❤

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Servings: 12 | 2.5 Net Carbs

Ingredients :

• 2 cups Blanched Almond Flour 
• 2 tsp Baking powder 
• 1/2 tsp Sea salt 
• 2 large Eggs (whisked) 
• 1/3 cup Unsalted butter (measured solid, then melted; can use ghee or coconut oil for paleo or dairy-free) 
• 1/4 cup Sour cream (optional, can omit or use coconut cream for paleo or dairy-free)

Instructions :

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
• Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). 
• Form into rounded biscuit shapes (flatten slightly with your fingers).
• Bake for about 15 minutes, until firm and golden. Cool on the baking sheet for 25 minutes.

Tips & Tricks :

• Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
• Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
• Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
• Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
• Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
• Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, try these keto dinner rolls for a better fit.

Flavor Variations :

This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:

• Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon.
• Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning. So good with my keto chicken parmesan!
• Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
• Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of sugar replacement, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract. 

Nutrition :

• 1 biscuit | Nutrition info below is per serving.  Calories 173| Fat 16.2g | Protein 5.2g | Total Carbs 4.5g | Net Carbs 2.5g 

Hollandaise Sauce - Easy Blender KETO (Maya & Nikki)

This is the easiest way to make Hollandaise.  I absolutely love this sauce on Eggs Benedict, over asparagus, broccoli, potatoes and this recipe for Eggs Benedict Breakfast Casserole.  Oh heck, I'd eat it on just about anything!

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Servings: 8 (2 tablespoons each)

Ingredients :

• 8 tbsp Unsalted butter (1 stick; or ghee also works)
• 4 large Egg yolks (at room temperature)
• 1 tbsp FRESH Lemon juice or more if you like it tangy
• 1/2 tsp Sea salt (to taste)
• Dash of Cayenne Pepper (optional)

Instructions :

• Cut the butter into tablespoon-size chunks and place into a glass measuring cup with a spout. Microwave for about 30-45 seconds, just until melted. (Alternatively, melt over medium-low heat in a small saucepan on the stove.)

• Meanwhile, combine the egg yolks and lemon juice in a blender. Blend at high speed for 10 seconds.

• Remove the center cap of the blender (the one that allows adding something while the blender is running) and slowly pour in the melted butter in a thin stream, with the blender continuing to run on high.

• Season with sea salt and cayenne pepper to taste. If the sauce is too thick, blend in a few drops of warm water as needed to thin it out.

Ingredient Notes :

• Butter – I prefer to use unsalted butter, so that I can control the salt separately. You can also use ghee, though the flavor will be different.
• Egg Yolks – This hollandaise recipe uses raw yolks, so be sure to use pasteurized eggs. They’ll need to be at room temperature to emulsify properly in the sauce. (See quick note below).
• Lemon Juice – Adds a fresh, tangy zing to the sauce, and if you don’t have it on hand, you can substitute it with white wine vinegar or lime juice for a similar acidic touch. But PLEASE use FRESH lemons.  It makes all the difference in the world!
• Sea Salt – I prefer to use sea salt, but kosher salt works just fine. You can also add a pinch of cayenne pepper or white pepper for a little kick.
• Cayenne Pepper - optional but I highly recommend.  There's something about the little kick that it provides.  You can always use black pepper too. 

Tips and Tricks : 

Hollandaise can split if it gets too hot or too cold, and sometimes it’s not the thickness you want at first. Here are some tips for fixing these issues:

• How to thicken – If your blender hollandaise sauce is too thin, you can add more melted butter while blending until it reaches the desired consistency.
• If it splits after heating – Sometimes adding a splash of cold water can help.
• If it breaks after cooling – Rescue the split hollandaise by whisking in some hot water.
• Prepare fresh for best results – Separation happens with either cooling or overheating, so it’s best to prepare this sauce right before you want to enjoy it. It takes just a few minutes, so make it last when the rest of your meal is ready.

Quick Tip :

• There’s a quick shortcut to bring your eggs to room temperature!
• If you forget to set them out ahead of time, simply place them in a bowl of warm water for a few minutes. Once they reach room temp, you can remove them and separate the yolks from the whites.

Storage :

• Store: Hollandaise is really best fresh, and most recommendations are to throw it out after an hour, as it’s made with raw egg yolks. If you want to save it for later, it’s best to use clarified butter (ghee) instead of regular butter. This will help with separation. That being said, I’ve successfully been able to store blender hollandaise made with regular butter in the fridge for a couple of days. Let it sit on the counter to come to room temperature before serving.
• Keep warm: I don’t recommend reheating hollandaise, as it will almost certainly separate. However, you can keep it warm in a stainless steel bowl or thermos. My favorite method is to pour hot water into the vessel, then empty it and dry. Now you can pour in freshly made hollandaise sauce and it will stay warm without separating.
• Freeze: Results are mixed on this. Sometimes it comes out okay, and sometimes it separates. If you want to chance it, freeze the sauce for up to 1 month and thaw at room temperature. If it separates, blend until emulsified again, or you can try the tips above.

Nutrition :

Calories 128 | Fat 13.6g | Protein 1.5g  | Net Carbs 0.3g