Try this Hollandise Sauce recipe, or contribute your own.
Suggest a better descriptionMelt butter in a saucepan until bubbling hot. Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor bowl. Cover and mix until just combined. Remove top and with machine running, pour hot butter into machine in a slow, steady stream. Serve sauce immediately or keep warm in a double boiler thermos bottle. Dont let the sauce boil or it will curdle and separate. Notes: Hollandise sauce can be served with asparagus, broccoli, cauliflower, leeks, or with artichokes as a dipping sauce. Add 2 tbs. Dijon mustard with the egg yolks or 1 tbs. freshly snipped dill or other herbs for heightened flavor. If you should end up with a thin, watery liquid, pour the liquid into a dry bowl. Then wash and throughly dry the blender. Place an additional egg yolk in the container and while the machine is running, pour the hollandise mixture into the container in a slow, steady stream. Process until thickened. Recipe acquired from Jean Allen (GRDG72B) Prodigy, December 29, 1991.
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Serving Size: 1 Serving (698g) | ||
Recipe Makes: 1 | ||
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Calories: 2934 | ||
Calories from Fat: 2622 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 291.3g | 388 % | |
Saturated Fat 154.8g | 774 % | |
Monounsaturated Fat 95.3g | ||
Polyunsanturated Fat 24.1g | ||
Cholesterol 5519.6mg | 1698 % | |
Sodium 1496.8mg | 52 % | |
Potassium 615.6mg | 16 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 21.1g | ||
Protein 67.2g | 96 % | |
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: 2934
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