Hollandaise

Prep:30minCook:30min

I am extra excited to share this unique recipe with all my butter lovers, after learning how to prepare this in culinary school I add a small twist but it still adds a great flare to any dish.

Updated at: Wed, 16 Aug 2023 14:54:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories417.4 kcal (21%)

Total Fat46.4 g (66%)

Carbs0.6 g (0%)

Sugars0.1 g (0%)

Protein1.7 g (3%)

Sodium138.9 mg (7%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 ½ cupsUnsalted Butter

for clarifying

3egg yolks

1 Tbspwater

½ Tbsplemon juice

Instructions

Step 1

Start with Clarifying your butter by adding butter in pot, bring to a boil, and then skim all the foam, but remember to keep warm.

Step 2

In a bowl, add the egg yolks, water and a few drops of lemon juice but be gentle so that you don't over power the taste.

Step 3

On a double boiler (use a pot of boiling water that allows a bowl to sit on top of it--the water should NOT touch the bowl).

Step 4

Whisk egg yolk mixture--until ribbon-like (which means it looks like a ribbon is flowing thru the bowl.

Step 5

Begin adding clarified butter--drop by drop-use a squeeze bottle. ***This is important to add only a drop at a time.***

Step 6

Remember to secure your bowl! All of this should be done OFF the heat.

Step 7

Only whisk while adding the clarified butter--use all of the butter.

Step 8

Now add the rest of lemon juice, salt and pepper to taste--adjust consistency with warm water if needed but add slowly.

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