Hollandaise Sauce Recipe
This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot.
Equipment: wire whisk
Ingredients
- 1 lb. unsalted butter (4 sticks)
- 4 large egg yolks
- juice of 1 lemon, a tablespoon
- 1/2 tsp. white wine vinegar
- 1 tsp. warm water
- 1/4 tsp.salt
- 2 dashes Tabasco
Directions
- Heat the butter over medium heat until it bubbles, or microwave it 2-3 minutes.
- Let cool. Remove the foam that forms at the top (I use the milk solids for vegetables and other stuff).
- In a small saucepan, combine the egg yolks with the lemon juice and vinegar.
- Cook over a LOW heat, whisking continuously.
- When it is thickened, slowly add 1/2 of the clarified butter in a stream while whisking.
- Slowly add the water, whisking the sauce.
- Add the reamining butter slowly, whisk, and it should be thick and silky.
- Put it somewhere where it will stay warm, or serve at once.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 870 | |
| Calories from Fat 849 | 98% |
| Total Fat 96.49g | 121% |
| Saturated Fat 59.88g | 240% |
| Trans Fat 0.0g | |
| Cholesterol 454mg | 151% |
| Sodium 166mg | 7% |
| Potassium 61mg | 2% |
| Total Carbs 1.69g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.45g | 0% |
| Protein 3.7g | 6% |
