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Hollandaise Sauce

Total Time

Prep/Total Time: 30 min.

Makes

1 cup

This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.

Ingredients

  • 3 egg yolks
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 cup butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • Dash white pepper

Directions

  1. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately.
<B>Editor's Note:</B> To make a double boiler, place a stainless steel mixing bowl in a saucepan. The bowl should partially fit (not completely fit) into the saucepan. Fill the saucepan with enough water so that when the bowl rests in the saucepan the water does not touch the bottom of the bowl. Bring the water to a simmer. Add the ingredients to the bowl and place the bowl in the saucepan.

Nutrition Facts

2 tablespoons: 124 calories, 13g fat (8g saturated fat), 110mg cholesterol, 155mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 1g protein.

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