February 10, 2021
Hollandaise sauce is also known as the Dutch sauce. It is one of the mother sauces of the French cuisine.
This sauce is commonly used on eggs benedict, as well as some vegetables such as asparagus. It is delicious and creamy. You can freeze this sauce for later use if you need to.
Servings 4 people
Preparation 5 mins
Cooking 5 mins
Total 10 mins
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- Be sure to use the blender when making the hollandaise sauce. You will wear out your arm by whisking the ingredients.
- Be sure to keep hollandaise warm as it will thicken the cooler it gets.
- 10 tablespoons of unsalted butter
- 3 egg yolk
- 1 tablespoon of fresh lemon juice
- 1/2 teaspoon of salt
- A pinch of cayenne pepper
- Melt 10 tablespoons of unsalted butter.
- Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.
- Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
- Transfer it to a container you can use for pouring and set it on a warm place on or near the stovetop.
Serving Size 1 Hollandaise Sauce
Amount Per Serving
% Daily Value*
Cholesterol 234 mg78%
Sodium 502 mg21.8%
Potassium 27 mg0.6%
Protein 2.4 g4.8%
Total Fat 32.3 g41.4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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