Hollandaise Sauce

Nutrition Facts Canadian

1 portion 28g Total Servings: 8

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

140

Fat / Lipides

15 g

23%

Saturated / Saturé

10 g

55%

+ Trans / Trans

Cholesterol / Cholestérol

140mg

46%

Sodium / Sodium

200mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines

45%

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 28g Total Servings: 8

Amount Per Serving

Calories

140

Calories from Fat

135

% Daily Value ^*

Total Fat

15 g

23%

Saturated Fat

10 g

55%

+ Trans

Cholesterol

140mg

46%

Sodium

200mg

Total Carbohydrates

Fiber

Sugars

Protein

Vitamin A 45%	•	Vitamin C 0%
Calcium 2%	•	Iron 2%
Thiamine 2%	•	Riboflavin 2%
Niacin 0%	•	Folate 2%

* Based on a 2000 calorie diet

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Ingredients

4 large egg yolk (80 g)

1 tbsp fresh lemon juice (12 g)

½ cup butter - melted (125 g)

½ tsp salt (2 g)

½ tsp cayenne pepper (1 g)

Directions

In a heat proof bowl whisk vigorously 4 egg yolks until double in volume.
Slowly drizzle in lemon juice while continuing to whisk.
Place bowl on pot of water over medium heat (bain-marie) and continue to whisk vigorously.
In a slow and steady stream, pour melted butter into egg yolk mixture while continuing to whisk.
Whisk until mixture doubles in volume and begins to thicken.
Remove from bain-marie and add seasoning.
Serve warm on your favourite dishes.

Yields: 1½ cups

Tips & Variations

It is important to keep whisking as mixture will separate.
Eggs can scramble if they get too hot.
If mixture gets too thick, add 1 to 2 drops of water while whisking to achieve desired thickness.
If mixture splits, return to bain-marie and whisk to bring back together.