Hollandaise sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3.0 large Egg Yolk150.0 Grams Butter, unsalted4.0 tbsp White wine vinegar1.0 slice, medium (1/8" thick) Onions, raw1.0 tsp Pepper, black1.0 tsp mace1.0 wedge yields Lemon Juice
Boil vinegar, onion slice, 6 black peppercorns, bay leaf and a pinch of mace till reduced to 1 tablespoon. Strain and set aside. Whisk egg yolks and 15 grams of butter in a heatproof bowl till creamy.
Whisk in strained vinegar and set bowl over a pan of simmering water. Whisk for 3 mins then start adding the butter in sticks. Whisk till completely incorporated before adding the neck stick. Don't stop whisking ever!
When all the butter is in the mixture is thick and creamy. Remove bowl from heat - keep whisking. Add a squeeze of lemon juice, salt and pepper to taste. Whisk till cool.
If it splits - start again!
Serving Size: Makes 6 generous dollops
Number of Servings: 6.0
Recipe submitted by SparkPeople user TARN01.
Serving Size: Makes 6 generous dollops
Number of Servings: 6.0
Recipe submitted by SparkPeople user TARN01.
Nutritional Info Amount Per Serving
- Calories: 208.8
- Total Fat: 22.5 g
- Cholesterol: 146.8 mg
- Sodium: 7.0 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.1 g
- Protein: 1.6 g
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