Hollandaise Sauce
Recipe: #24131
June 20, 2016
Categories: Sauce, Butter Sauces, Savory Sauces, Eggs, One-Pot Meal, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy, more
"A classic sauce for many dishes like Eggs Benedict, asparagus and salmon."
Ingredients
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 by Step Method
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
No special items needed.