Hollandaise Sauce

Yield: 2 1/2 cups (24 ounces) | Serving Size: 1 ounce

Ingredients

  • To taste | Ground red pepper
  • To taste | Kosher salt

Preparation

STEP 1

Procedure #1:  Whisk egg yolks in saucepan; gradually whisk in Butter Sauce Base. Cook over low heat, whisking constantly until mixture reaches 160°F to 165°F. Stir in lemon juice, salt and ground red pepper to taste.

STEP 2

Procedure #2:  Heat Butter Sauce Base to 165°F over medium-high heat, whisking occasionally.  Whisk egg yolks in a bowl slowly, a few ounces at a time. Add heated Butter Sauce Base, whisking constantly, until thoroughly blended. Reduce heat to low. Continue to slowly whisk egg yolk mixture into Butter Sauce Base, whisking constantly until mixture reaches 160°F to 165°F. Remove from heat, stir in lemon juice, salt and ground red pepper to taste.


Nutritional Information

  • Serving Size1 ounce
  • Calories80 calories
  • Fat 8 grams
  • Sat. Fat 5 grams
  • Trans Fat 0 grams
  • Cholesterol 45 milligrams
  • Sodium 70 milligrams
  • Carbohydrates 0 grams
  • Dietary Fiber 0 grams
  • Sugars 0 grams
  • Protein 1 grams
  • Vitamin A 0 IU
  • Vitamin C 0 milligrams
  • Calcium 7 milligrams
  • Iron 0 milligrams

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