Quickie Hollandaise Sauce
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , freshly squeezed|
1. In small saucepan, combine the butter, lemon juice and salt.
2. Heat over a low flame, until frothy.
3. Place the egg yolks in a bowl.
4. Pour the hot butter into the egg yolks, in a slow steady stream, while whisking constantly with a clean dry wire whisk until mixture is emulsified.
This make about 3/4 cup of sauce which should be served immediately, over cooked vegetables or poached fish or serve as a dipping sauce.
Serving size: Complete recipe
Calories 955 Calories from Fat 910
% Daily Value*
Total Fat 103 g158.9%
Saturated Fat 62.1 g310.5%
Trans Fat 0 g
Cholesterol 797.2 mg265.7%
Sodium 1488.3 mg62%
Total Carbohydrates 5 g1.6%
Dietary Fiber 1.4 g5.5%
Sugars 0.3 g
Protein 8 g16.9%
Vitamin A 69.4% Vitamin C 37.2%
Calcium 10.4% Iron 8.1%
*Based on a 2000 Calorie diet