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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place yolks, water and lemon juice into a metal bowl. Whisk together vigorously of a minute or so. | 2. THIS is the point where my secret weapon comes inches Add the granulated sugar. Start whisking again, slowly adding the melted butter. ( The granulated sugar crystals sharp edges keep the cologin strands from forming, thus keeping your Hollandaise from turning into scrambled eggs.) | 3. Once butter is fully mixed, place your metal bowl over a simmering / steaming pot of water, thus making a double boiler. This is where you sprinkle your paprika inches It's the paprika that give it, it's bright yellow color. Stir occasionally checking consistency. Make sure to scape the thicker portions off the side of the bowl and whisk / incorporate it into the sauce. JUST before it reaches the consistency your looking for take the bowl off the hot water. | 4. If your Hollandaise must sit for a few minutes before you use it, you can always add a few DROPS of HOT water to the sauce and whisk it up. That will loosen it right up again. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	3			164.22	1.8309	8.0886	13.5354
hot water	1	tablespoon		0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
butter	1/2	cup	unsalted melted	684.0	31.428	21.372	57.6
sugar	1/2	teaspoon	granulated	3.3312	0.6251	0.1043	0.052000000000000005
salt pepper				-	-	-	-
paprika				-	-	-	-

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