Hollandaise Sauce

2
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"A classic sauce for many dishes like Eggs Benedict, asparagus and salmon."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (420.7 g)
  • Calories 1443.9
  • Total Fat - 127.1 g
  • Saturated Fat - 54.1 g
  • Cholesterol - 4035.4 mg
  • Sodium - 442.9 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 0 g
  • Sugars - 2.3 g
  • Protein - 58.2 g
  • Calcium - 480 mg
  • Iron - 10 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.6 mg

Step 1

In a stainless bowl over simmering water or in top of a double boiler, vigorously and continuously whisk together egg yolks, cold water and lemon juice until mixture thickens and is doubles in volume.

Step 2

Continue whisking; gradually drizzle in warm clarified butter, salt and cayenne. Mixture should thicken and double again in volume.

Step 3

Remove from heat. Salt and pepper to taste. Keep in warm spot until ready to serve. If sauce gets too thick whisk in a couple of teaspoons of warm water at at time until desired consistency is reached.

Tips & Variations


No special items needed.

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