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MH Low Carb,
Hollandaise sauce can be somewhat ticklish to make. If the sauce begins to curdle, transfer it to a blender, add a small amount of water, and blend well. And if you're nervous about eggs that are not completely cooked, seek out pasteurized eggs for this recipe.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
SAUCE MALTAISE: Add 1 tablespoon orange juice and 1 teaspoon grated orange zest.
In the top of a double boiler over 2 inches of hot but not boiling water, beat the egg yolks and water together with a wire whisk until slightly thickened. Cut the butter into 3 or 4 pieces and add one piece at a time, beating constantly after each addition, until the sauce is blended, smooth, and thickened. Add the lemon juice, cayenne, and salt to taste. Serve warm.
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