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Holiandaise Sauce

chef.brandon's picture
Ingredients
  Egg yolks 3
  Lemon juice 2 Tablespoon
  Butter 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
Directions

Add egg yolks and lemon juice to double boiler top; with wire whisk or slotted spoon, beat until well mixed.
Place double, boiler top over bottom containing hot not boiling, water.
Add 1/3 of the butter or margarine to the egg yolk mixture and cook, beating constantly, until the butter is completely melted.
Add another third of butter, beating constantly; repeat with remaining third, beating until mixture thickens and is heated through.
Remove from heat; stir in salt.
Keep warm.
Serve hot on hot cooked artichoke hearts, asparagus, broccoli, seafood or poached eggs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Egg
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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4.28846
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 957 Calories from Fat 909

% Daily Value*

Total Fat 103 g158.8%

Saturated Fat 62.1 g310.4%

Trans Fat 0 g

Cholesterol 797.2 mg265.7%

Sodium 518.8 mg21.6%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.12 g0.48%

Sugars 1 g

Protein 8 g16.4%

Vitamin A 69.3% Vitamin C 23%

Calcium 8.7% Iron 7%

*Based on a 2000 Calorie diet

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Holiandaise Sauce Recipe