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Hollandise Sauce

Hollandise Sauce recipe image
This International sauce features Butter 1/2 teaspoon Salt, Egg yolks 1/4 teaspoon Pepper, Lemon juice. It delivers smooth, comforting richness, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 325.8
Dietary: Gluten-free, Vegetarian
Description
This International sauce features Butter 1/2 teaspoon Salt, Egg yolks 1/4 teaspoon Pepper, Lemon juice. It delivers smooth, comforting richness, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/4 lbs Butter
  • 1/2 teaspoons Salt
  • 3 large Egg yolks
  • 1/4 teaspoons Pepper
  • 2 tablespoons Lemon juice
Directions
  1. 1
    Melt butter in a saucepan until bubbling hot.
  2. 2
    Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor bowl.
  3. 3
    Cover and mix until just combined.
  4. 4
    Remove top and with machine running, pour hot butter into machine in a slow, steady stream.
  5. 5
    Serve sauce immediately or keep warm in a double boiler thermos bottle.
  6. 6
    Don't let the sauce boil or it will curdle and separate.
  7. 7
    Notes: Hollandise sauce can be served with asparagus, broccoli, cauliflower, leeks, or with artichokes as a dipping sauce.
  8. 8
    Add 2 tbs.
  9. 9
    Dijon mustard with the egg yolks or 1 tbs.
  10. 10
    freshly snipped dill or other herbs for heightened flavor.
  11. 11
    If you should end up with a thin, watery liquid, pour the liquid into a dry bowl.
  12. 12
    Then wash and throughly dry the blender.
  13. 13
    Place an additional egg yolk in the container and while the machine is running,
  14. 14
    pour the hollandise mixture into the container in a slow, steady stream.
  15. 15
    Process until thickened.
  16. 16
    Recipe acquired from Jean Allen (GRDG72B) Prodigy, December 29, 1991

Nutrition Facts

Servings 1

Amount Per Serving
Calories 325.8kcal
% Daily Value *
Total Fat 33.0g51%
Saturated Fat 17.3g87%
Cholesterol 466.0mg156%
Sodium 203.9mg9%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.0g0%
Sugars 1.5g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, butter, egg, hollandise, international, juice, lemon, pepper, salt, sauce, teaspoon, title, vegetarian, yolks
Read it online: https://www.chefs-mate.com/recipe/hollandise-sauce/