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Hollandaise Sauce

Created by All Foods Natural, Sunday, 04 November 2007

Description

Ideal with poached eggs -eggs Benedict- or fish, steamed vegetables, like asparagus -this one also grilled- or broccoli, and with some chicken dishes.

Ingredients

At a glance

Cuisine

Ingredients

Difficulty

Course/Dish

Seasonal Eating

Special Diets

Serves

1 Tbs freshly squeezed and strained lemon juice
4 egg yolks -medium size eggs
1 cup butter
Salt and pepper to taste

Methods/steps

Put the eggs and lemon juice on the top pan of the double boiler and whisk until they are thick and foamy.
Add the butter gradually, a little piece at a time, whisking continuously until the piece has been absorbed completely in the sauce. Stop when the sauce has the consistency of mayonnaise.
Season with salt and pepper and serve straight away.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		308.39
Calories From Fat (96%)		297.44
		% Daily Value
Total Fat 33.69g		52%
Saturated Fat 20.52g		103%
Cholesterol 221.20mg		74%
Sodium 87.14mg		4%
Potassium 24.60mg		1%
Carbohydrates 0.65g		0%
Dietary Fiber 0.01g		0%
Sugar 0.15g
Sugar Alcohols 0.00g
Net Carbohydrates 0.64g
Protein 2.13g		4%

Additional Tips

Use a double boiler - or set a pan on top of other containing simmering water. Be careful that the top pan does not touch the boiling water.

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