Hollandaise Sauce

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13 users rated this recipe an average rating of 4.0
Makes:
12 servings
Serving Size:
1 tablespoon
Yields:
3/4 cup
Start to Finish:
15 mins
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Hollandaise Sauce

Ingredients
1/2
cup butter
3
beaten egg yolks
1
tablespoon water
1
tablespoon lemon juice
 
salt
 
white pepper

Directions

  1. Cut the butter into thirds and bring it to room temperature.
  2. In the top of a double boiler combine egg yolks, water, lemon juice, salt, and pepper. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens (about 2 minutes more). Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Serve with cooked vegetables, poultry, fish, or eggs. Makes 3/4 cup sauce (twelve 1-tablespoon servings).

Nutrition Facts

(Hollandaise Sauce)
    Per serving:
  • 83 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 74 mg chol.,
  • 91 mg sodium,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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