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Name: Hollandaise Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tsp Shallot fine diced; 1/4 tsp Whole Black Peppercorns freshly cracked; 1 oz Cider Vinegar; 1 oz White Wine; 2 oz Water; 3 ea Egg Yolks; 1 1/2 oz Reduction Mix; 7 oz Clarified Butter warmed; taste Lemon Juice; taste Salt; taste Pepper

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INGREDIENTS

1 tsp Shallot ; fine diced
1/4 tsp Whole Black Peppercorns ; freshly cracked
1 oz Cider Vinegar
1 oz White Wine
2 oz Water
3 ea Egg Yolks
1 1/2 oz Reduction Mix
7 oz Clarified Butter ; warmed
taste Lemon Juice
taste Salt
taste Pepper

Servings

INSTRUCTIONS

Reduction

1. Combine the cracked peppercorns, vinegar, white wine and water; reduce until the liquid is half of it's original amount then strain and cool reduction slighly

Sauce

1. In a stainless steel bowl, combine egg yolks and reduction. Whisk until frothy.

2. Place stainless steel bowl over a sauteuse with simmering water and whisk egg mixture to the ribbon stage and triple volume. It should have a light but firm consistency.

3. Remove from heat and gradually add clarified butter, whisking consistently.

4. Add lemon juice and adjust the seasoning to taste with salt and pepper.

5. Serve as required.

NOTES

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Nutrition

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Serving Size: 1 Serving (764g)
Recipe Makes: 1 Servings

Calories: 2744
Calories from Fat: 2423 (88%)

Amt Per Serving		% DV

	Total Fat 269.2g	359 %
	Saturated Fat 140.9g	704 %
	Monounsaturated Fat 89.6g
	Polyunsanturated Fat 23.2g
Cholesterol 5461.4mg		1680 %
Sodium 1343.7mg		46 %
Potassium 524.2mg		14 %
Total Carbohydrate 15.3g		4 %
	Dietary Fiber -0.4g	-2 %
	Sugars, other 15.7g
Protein 66.3g		95 %
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.

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Calories per serving: 2744

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