Hollandaise sauce is pretty much a keto staple for me. I used to only have it when I went out for brunch but when I started keto, I taught myself how to make it correctly. In the beginning when I asked Waide if he wanted Eggs Benedict he would always say no thank you because he hated the taste of hollandaise. After a few months of this he eventually consented to try it. "Oh, this is what hollandaise is supposed to taste like?" I don't blame him, restaurant hollandaise can taste really bad if they do it wrong - or buy packaged stuff.
Don't be too scared of messing this up... I curdled the sauce about 3 times before I finally got it right. It took me a little while to figure out that the secret is LOW HEAT. If you don't own stainless steel mixing bowls, I recommend you fix that and go buy some. They are easy to use and a great way to make DIY double boilers. I use these bowls for my sauce because it makes it easy to check the heat underneath. The ideal for hollandaise is when your water (not touching the bowl!) continues to steam without boiling.