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Hollandaise Sauce

Makes: 12 servings
Serving size: 1 tablespoon Yield: 3/4 cup
Start to Finish 15 mins
Hollandaise Sauce
  • 1/2  cup  butter
  • 3  beaten egg yolks
  • 1  tablespoon  water
  • 1  tablespoon  lemon juice
  •  salt
  •  white pepper

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 83,
  • Fat, total (g) 9,
  • chol. (mg) 74,
  • sat. fat (g) 5,
  • pro. (g) 1,
  • vit. A (RE) 175,
  • sodium (mg) 91,
  • Percent Daily Values are based on a 2,000 calorie diet

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