Hollandaise Sauce I
A dish built around butter and yolks 2 eggs.
contains dairycontains eggs
Ingredients
US
Metric
- ½ cup butter
- Yolks 2 eggs
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- Few grains cayenne
- ⅓ cup boiling water
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne.
Nutrition (estimated, per serving)
| Calories | 409 |
|---|---|
| Protein | 0.5 g |
| Fat | 46.0 g |
| Carbs | 0.6 g |
| Fiber | 0.0 g |
| Sodium | 301 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States