Try this Cracked Peppercorn Hollandaise recipe, or contribute your own.
Suggest a better descriptionYield: 2 cups Place the egg yolks, lemon juice, salt, Tabasco and water in a stainless steel bowl, or in the bowl of an electric mixer and mix to combine. Place the bowl over simmering water, double boiler style, but not touching the water. Whisk the yolk mixture vigorously for 3 to 4 minutes until it triples in volume and becomes light in color. It may be necessary to take the bowl off of the stove a couple of times to release the steam which builds up. When the mixture has tripled in volume and is opaque, remove the bowl from over the simmering water and place it on the counter on a damp cloth to steady it or on the mixer with the whip attachment. Whisking vigorously, pour in the melted butter in a slow, steady stream. The melted butter should be the same temperature as the warm yolk mixture for a tight emulsification. After all of the butter is added, fold in the parsley and cracked pepper. Taste the sauce and adjust the seasoning with salt, cayenne pepper, lemon juice or Tabasco. Serve at once, or you may place the hollandaise in a small glass bowl and keep it in a warm place for about an hour before serving. To successfully be held, the hollandaise should remain at a warm temperature, becoming neither too hot or too cold. NOTE. When you melt the butter for the hollandaise, you have to do it very slowly Otherwise the butter will boil and the water in it will cause the golden liquid butter to emulsify with the water and inhibit the butters ability to thicken. Let the melted butter settle and pour or ladle the golden butter from the top, leaving the water and the milk solids to be discarded. The result is what is known as "clarified butter." Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN: 0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to include the patrons most favorite dishes. Recipe by: Magnolias, Charleston, South Carolina
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1049g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 1735 | ||
Calories from Fat: 1300 (75%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 144.5g | 193 % | |
Saturated Fat 52g | 260 % | |
Monounsaturated Fat 63.9g | ||
Polyunsanturated Fat 22.9g | ||
Cholesterol 6713mg | 2066 % | |
Sodium 270.4mg | 9 % | |
Potassium 662.6mg | 17 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 22.1g | ||
Protein 86.7g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1735
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.