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HOLLANDAISE SAUCE

182

Ingredients:

Yield:  1.5 Cups

Directions:

  1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
  2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
  3. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
  4. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
  5. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.

Hollandaise Sauce

Serving Size: 1 (246 g)

Servings Per Recipe: 1

Amount Per Serving
% Daily Value
Calories 914.0
 
Calories from Fat 901
98%
Total Fat 100.1 g
154%
Saturated Fat 61.1 g
305%
Cholesterol 575.8 mg
191%
Sodium 27.5 mg
1%
Total Carbohydrate 1.8 g
0%
Dietary Fiber 0.0 g
0%
Sugars 0.4 g
1%
Protein 5.8 g
11%