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Easy 3-Ingredient Hollandaise Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.8711
Energy (kCal)800.19
Carbohydrates (g)34.7531
Total fats (g)66.6968
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method. | 2. Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt. | 3. Add 2 egg yolks and 2 TBS lemon juice. | 4. Quickly whisk for 3-6 minutes or until sauce thickens to your liking. | 5. If sauce starts to separate, whisk faster for a minute or two longer. | 6. If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick! | 7. Serve with artichokes, asparagus, eggs benedict, etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732

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



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