This recipe is nice for use in my Eggs Benedict, (Recipe BO # 181106) or to pour over roasted or grilled green vegetables like asparagus. The sauce may be a little tricky the first time you make it, but be patient and follow the directions carefully, whisking constantly, and you will have a nice ribbon-like consistency on your sauce. After a few times making this, you'll be a pro.
Combine the peppercorns and the vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless-steel bowl.
Add the egg yolks to the reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and set it on a clean kitchen towel to keep the bowl stationary.
Gradually ladle the warm butter into the egg mixture, whisking constantly. As the butter is blended into the yolks, the sauce will thicken. If it becomes too thick and the buter is not blending in easily, add a little water or lemon juice to thin the egg mixture enough to whisk in the remaining butter. Season the hollandaise with lemon juice, salt, pepper, and cayenne if desired.
The sauce is ready to serve at this point, or it may be finished as desired. The sauce should be held warm over a hot water bath or it can be held sealed in a thermos.
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|Serving Size: 1 Cup (304g)|
|Recipe Makes: 2 Cups|
|Calories from Fat: 653 (74%)|
|Amt Per Serving||% DV|
|Total Fat 72.6g||97 %|
|Saturated Fat 26.1g||130 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 134.2mg||5 %|
|Potassium 409.5mg||11 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 13.4g|
|Protein 44g||63 %|
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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: 884
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