Hollandaise Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
3 egg yolks3 tbsp. water3.4 c. butter1 tbsp. lemon juicesalt/pepper/paprika to taste (and for seasoning/garnish)
Melt butter, skim the fat off the top, and set aside to cool.
Add eggs, water, salt and pepper. Whisk about 30 seconds, until combined and a little frothy.
Cook over low heat (using a double boiler or a non-reactive pot over hot (not boiling) water, whisking continually until a thick sauce has formed from the egg yolks. This took me about 5-10 minutes.
Once sauce has thickened, remove from heat and slowly whisk in the butter - 1 tablespoon at a time. If the sauce breaks, you can fix it by adding a little bit of cold water and whisking some more.
Once the butter is incorporated, add lemon juice salt, pepper and paprika to taste. Serve over poached eggs or grilled vegetables (like asparagus).
Serving Size: Makes enough to cover 2 servings of Eggs Benedict
Number of Servings: 2
Recipe submitted by SparkPeople user DONIWALKER.
Add eggs, water, salt and pepper. Whisk about 30 seconds, until combined and a little frothy.
Cook over low heat (using a double boiler or a non-reactive pot over hot (not boiling) water, whisking continually until a thick sauce has formed from the egg yolks. This took me about 5-10 minutes.
Once sauce has thickened, remove from heat and slowly whisk in the butter - 1 tablespoon at a time. If the sauce breaks, you can fix it by adding a little bit of cold water and whisking some more.
Once the butter is incorporated, add lemon juice salt, pepper and paprika to taste. Serve over poached eggs or grilled vegetables (like asparagus).
Serving Size: Makes enough to cover 2 servings of Eggs Benedict
Number of Servings: 2
Recipe submitted by SparkPeople user DONIWALKER.
Nutritional Info Amount Per Serving
- Calories: 690.6
- Total Fat: 75.7 g
- Cholesterol: 493.8 mg
- Sodium: 21.9 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.0 g
- Protein: 4.7 g
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