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| Prep Time | 5 mintues |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1/2 C butter I used unsalted sweet cream butter
- 2 egg yolks
- 1 Tbsp lemon juice
- 2 Tbsp hot water
- salt & white pepper to taste
Ingredients
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Instructions
- Divide butter into 2 portions, place 1 of these in a bowl or the upper part of a double boiler. Add the egg yolks and lemon juice, place over hot water (not boiling) and stir constantly until the butter is melted. Add the remaining butter and continue stirring, preferably with a wire whisk, until this butter also is melted. Add the hot water and cook, still stirring constantly, until thick. Remove from heat and season with salt and white pepper.
Recipe Notes
And I messed this one up too: I melted the butter, whisking, with the egg yolk and lemon juice, but then I added the hot water and whisked until thick. Or at least reduced... Then I added the butter, and followed the rest of the instructions. Still turned out great! Though the lemon juice really stood out - maybe wouldn't be quite so strong if I'd done it the right way...
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Nutrition Facts
Hollondaise Sauce
Amount Per Serving
Calories 165
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 5g
25%
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 140mg
47%
Sodium 259mg
11%
Potassium 19mg
1%
Total Carbohydrates 1g
0%
Dietary Fiber 0.02g
0%
Sugars 0.2g
Protein 2g
4%
Vitamin A
32%
Vitamin C
4%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.