In a small saucepan, melt butter (do not let it brown)
In a bowl, beat together the egg yolks, lime juice and cream.
Salt and pepper to taste.
Temper the egg yolk mix by adding a teaspoon of the melted butter to the egg mixture and beat with a wire whisk. Keep adding the melted butter to the egg mixture slowly until you've added about five tablespoons or so, whisking the entire time. This process will help avoid breaking your sauce.
Add the now tempered egg mixture to the saucepan.
Turn the heat to low and cook the egg-butter mixture very quickly - only about 5 to 10 seconds or so - whisking vigorously.
If your hollandaise isn't thick enough, cook it a little bit longer in 6 second increments, whisking vigorously, until it reaches the consistency you desire.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1477g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7953 (96%)|
|Amt Per Serving||% DV|
|Total Fat 883.7g||1178 %|
|Saturated Fat 520.1g||2601 %|
|Monounsaturated Fat 255.5g|
|Polyunsanturated Fat 50.6g|
|Cholesterol 8675.3mg||2669 %|
|Sodium 5689mg||196 %|
|Potassium 860.6mg||23 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 22.3g|
|Protein 94.4g||135 %|
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: 8270
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!