|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 31g||153%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The classic Hollandaise sauce is not as tricky as some would have you believe. Take it slowly, follow the instructions, and you will have a perfect Hollandaise Sauce every time.
Still nervous check out Danilo Alfaro's step by step instructions for a perfect Hollandaise sauce.
Hollandaise Sauce is a delicious accompaniment to many dishes: fish, eggs, asparagus are perfect partners to the slick, buttery sauce. There are also plenty of variations on a classic Hollandaise sauce.
- 8 oz./250 g. unsalted butter
- 4 large egg yolks
- 1 teaspoon tarragon vinegar
- Pinch salt
- ½ lemon
- Cayenne pepper
Melt the butter on a low heat. It will separate to make a layer of clear golden fat (clarified butter) on top. Use a ladle to remove the clarified butter, leaving the milky residue in the pan (discard the residue). Keep the clarified butter in a warm place.
Put the egg yolks in a stainless steel bowl with the vinegar, salt and 2 teaspoons of cold water and whisk for a few minutes.
Set the bowl over a pan of simmering water.
Continue whisking until the mixture is pale, and thick and fluffy.
Remove from the pan of simmering water and slowly whisk in the clarified butter. Squeeze in the lemon juice, season with a pinch of cayenne and check the salt. Serve as soon as possible.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
Note: When making Hollandaise, keep the butter wrapper. Then if you need to keep the sauce for a bit before serving, you can place the wrapper on the surface of the sauce, to keep it warm and prevent a skin forming.
Recipe courtesy of Canteen - Great British Food Book