Рецепт Hollandaise Sauce

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This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot.

Equipment: wire whisk

Подготовка:
Приготовление:
Порций: 4
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Ингредиенты

Cost per serving $1.28 view details
  • 1 lb. unsalted butter (4 sticks)
  • 4 large egg yolks
  • juice of 1 lemon, a tablespoon
  • 1/2 tsp. white wine vinegar
  • 1 tsp. warm water
  • 1/4 tsp.salt
  • 2 dashes Tabasco

Инструкции

  1. Heat the butter over medium heat until it bubbles, or microwave it 2-3 minutes.
  2. Let cool. Remove the foam that forms at the top (I use the milk solids for vegetables and other stuff).
  3. In a small saucepan, combine the egg yolks with the lemon juice and vinegar.
  4. Cook over a LOW heat, whisking continuously.
  5. When it is thickened, slowly add 1/2 of the clarified butter in a stream while whisking.
  6. Slowly add the water, whisking the sauce.
  7. Add the reamining butter slowly, whisk, and it should be thick and silky.
  8. Put it somewhere where it will stay warm, or serve at once.

Nutrition Facts

Amount Per Serving %DV
Serving Size 144g
Recipe makes 4 servings
Calories 870  
Calories from Fat 849 98%
Total Fat 96.49g 121%
Saturated Fat 59.88g 240%
Trans Fat 0.0g  
Cholesterol 454mg 151%
Sodium 166mg 7%
Potassium 61mg 2%
Total Carbs 1.69g 0%
Dietary Fiber 0.0g 0%
Sugars 0.45g 0%
Protein 3.7g 6%
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