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Hollandaise Sauce

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.

Ingredients

Serves: Prep:  5min |Cook: 5min |Total: 10min
              
Alternate
SAUCE MALTAISE: Add 1 tablespoon orange juice and 1 teaspoon grated orange zest.

Directions

1.
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.

Nutritional Facts per serving

CALORIES 164.2 CAL

FAT 17.6 G

SATURATED FAT 10.5 G

CHOLESTEROL 145.6 MG

SODIUM 200.1 MG

CARBOHYDRATES 0.8 G

TOTAL SUGARS 0.2 G

DIETARY FIBER 0 G

PROTEIN 1.5 G
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