Diet Ratings
Hollandaise is made from egg yolks, butter, and lemon juice with minimal net carbs (0-1g per 2 tablespoons). Excellent fat profile and no added sugars in traditional recipes.
Hollandaise is a classic French sauce made with egg yolks, butter, and lemon juice. Both eggs and butter are animal products, making it non-vegan.
Traditional hollandaise is egg yolks, butter, and lemon juice. All paleo-approved ingredients. Rich in fat-soluble vitamins and healthy fats. No grains, legumes, dairy (butter is acceptable), or processed components.
Made with butter and egg yolks, providing saturated fat. Not traditionally Mediterranean (French origin). However, when made with quality butter in small portions, acceptable in moderation. Mediterranean would prefer olive oil-based alternatives.
iSome Mediterranean regions, particularly in coastal areas influenced by French cuisine, incorporate butter-based sauces occasionally. Modern Mediterranean interpretations sometimes adapt traditional sauces with olive oil substitutes.
Hollandaise is an emulsion of egg yolks, butter, and lemon juice. Eggs and butter are core carnivore foods. Lemon juice is plant-derived but used in minimal quantities for flavor and acidity, widely accepted by carnivore practitioners.
Traditional hollandaise (egg yolks, butter/ghee, lemon juice) is fully compliant. All ingredients are Whole30-approved.
Hollandaise is made from egg yolks, butter, and lemon juice—all low-FODMAP. No high-FODMAP ingredients in traditional recipe. Standard servings are well-tolerated.
Hollandaise is an emulsion of egg yolks and butter, delivering 11-13g fat per tablespoon with 7-8g saturated fat. Extremely high in saturated fat and cholesterol. Directly contradicts DASH guidelines limiting saturated fat and cholesterol.
Hollandaise is egg yolks and butter (saturated fat). While not inflammatory, it is saturated-fat-heavy rather than monounsaturated-focused per Zone protocol. Acceptable in moderation but not ideal; butter is acceptable but olive oil is preferred.
High in saturated fat (butter-based) and cholesterol. Egg yolks add additional saturated fat and cholesterol. Minimal anti-inflammatory compounds. Typically served in large portions (2-3 tablespoons), delivering 15-20g fat and 200+ calories. Excessive saturated fat can promote inflammation and endothelial dysfunction. Lemon juice provides minimal benefit. Not aligned with anti-inflammatory principles.
Butter and egg yolk-based; extremely high fat (11g fat per 2 tbsp, ~100 calories). Classic trigger for nausea, reflux, and bloating in GLP-1 patients. Not recommended.
Controversy Index
Score range: 1–9/10. Higher controversy = more disagreement between diets.