|Butter||1 Cup (16 tbs)|
|Cold water||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Cold butter||2 Tablespoon|
|White pepper||To Taste|
Melt butter on low heat and set aside.
Whisk egg yolks in the top part of a double boiler.
Set pan over hot, not boiling, water and whisk until yolks are thick, sticky and creamy.
Add water and lemon juice and beat 30 seconds.
Drop in 1 tablespoon cold butter and beat 1 minute until mixture thickens, smoothly.
Remove from over heat and beat in another tablespoon cold butter.
Beat in the melted butter, 1/4 teaspoon at a time, until sauce thickens to a sour cream consistency; then pour butter in more rapidly, beating after each addition.
Discard the milky sediment in the butter pan.
Season to taste and keep warm by setting the pan in a bowl of warm, not hot water.(Hollandaise should be served warm, not hot.)
If too thick, beat in 1 or 2 tablespoons hot water, milk or cream.
Serving size: Complete recipe
Calories 2025 Calories from Fat 1961
% Daily Value*
Total Fat 223 g342.7%
Saturated Fat 136.7 g683.6%
Trans Fat 0 g
Cholesterol 1288.7 mg429.6%
Sodium 614.7 mg25.6%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.32 g1.3%
Sugars 0.8 g
Protein 12 g23.7%
Vitamin A 144.8% Vitamin C 11.8%
Calcium 14.3% Iron 10.2%
*Based on a 2000 Calorie diet