Lime Hollandaise Sauce

Instead of more traditional lemon, this eggs Benedict sauce is a lime hollandaise. This Lime Hollandaise Sauce is equally delicious over grilled fish or chicken, too.

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4.0 by 6 people

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  • Makes: 6 servings
  • Serving Size: 2 tablespoon
  • Makes: Makes 3/4 cup sauce
  • Start to Finish: 15 mins

Lime Hollandaise Sauce

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4.0 by 6 people

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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, lime juice, and salt. 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 about 2 minutes more or until sauce thickens. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Serve with poached eggs. Makes 3/4 cup sauce (six, 2 tablespoon servings).
  3. Nutrition facts per serving (2 tablespoons)
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Nutrition Facts (Lime Hollandaise Sauce)

  • Per serving:
  • 164 kcal ,
  • 18 g fat
  • (10 g sat. fat ,
  • 147 mg chol. ,
  • 203 mg sodium ,
  • 0 g carb. ,
  • 0 g fiber ,
  • 2 g pro.
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6 Ratings

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