Creamy Hollandaise Sauce

Cinco de Mayo - Side Dish

This creamy, slightly tart Hollandaise sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly.

Brief

Prep 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 4

Yield: 4 servings

Creamy Hollandaise Sauce

Ingredients

4 egg yolks

3 ½ tablespoons lemon juice

1 pinch ground white pepper

⅛ teaspoon Worcestershire sauce

1 tablespoon water

1 cup butter

melted

¼ teaspoon salt

Green Chile Chicken Enchilada Casserole

Side Dish

Directions

Step 1

Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler whisk together egg yolks lemon juice white pepper Worcestershire sauce and 1 tablespoon water.

Step 2

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Nutritional Information

Creamy Hollandaise Sauce

Servings Per Recipe:4

Calories: 463.7

% Daily Value *

Protein: 3.2g 6%

Carbohydrates: 2g 1%

Dietary Fiber: 0.1g 1%

Sugars: 0.5g

Fat: 50.4g 78%

Saturated Fat: 30.7g 154%

Cholesterol: 326.9mg 109%

Vitamin A Iu: 1660.3IU 33%

Niacin Equivalents: 0.6mg 5%

Vitamin B6: 0.1mg 4%

Vitamin C: 6.1mg 10%

Folate: 27.7mcg 7%

Calcium: 37mg 4%

Iron: 0.5mg 3%

Magnesium: 3mg 1%

Potassium: 49.7mg 1%

Sodium: 482.2mg 19%

Calories From Fat: 454

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.