Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the butter and salt into the microwave for about 1 minute or until the butter melts. | 2. Remove and whisk for 30 seconds to allow the mixture to cool slightly and then add in the egg yolks, salt and lemon juice and continue to whisk until the mixture thickens. | 3. The trick with hollandaise is to keep it in a warm place until you are ready to serve it. If the temperature is too hot the mixture will curdle. We always used to keep the hollandaise on the back of the AGA which seems to be just the right temperature for it. | 4. If your mixture does curdle you can save it by adding a splash of cold water or if this fails whisk in another egg yolk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt	1/4	teaspoon		-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.