CLASSIC HOLLANDAISE SAUCE
Make and share this Classic Hollandaise Sauce recipe from Food.com.
Provided by Rachel Merrell
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.
- Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted.
- Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.
- Whip constantly until egg yolks thicken slightly.
- Remove from heat and whip in the second tbs of cold butter.
- Gradually pour the melted butter into the egg mixture, beating constantly.
- Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly.
- Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.
- Remove from heat and stir in lemon juice, salt, and cayenne.
- Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.
- Serve with vegetables, baked or broiled fish, and shell-fish.
- Note: if you use salted butter, omit the salt in the recipe.
Nutrition Facts : Calories 296.6, Fat 32.7, SaturatedFat 20.2, Cholesterol 164.3, Sodium 201.7, Carbohydrate 0.5, Sugar 0.1, Protein 1.6
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