Hollandaise Sauce Recipe
Ingredients
| Egg yolks | 6 | |
| Butter | 16 Ounce, clarified | |
| White wine | 4 Tablespoon | |
| Lemon | 2 , juiced | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 3611 Calories from Fat 3452
% Daily Value*
Total Fat 392 g603.3%
Saturated Fat 241.6 g1208.2%
Trans Fat 0 g
Cholesterol 2085.9 mg695.3%
Sodium 495.9 mg20.7%
Total Carbohydrates 18 g5.9%
Dietary Fiber 5.5 g21.9%
Sugars 1.4 g
Protein 20 g39.2%
Vitamin A 253.4% Vitamin C 148.9%
Calcium 30.1% Iron 19.6%
*Based on a 2000 Calorie diet
Directions
Whisk over bain marie (double boiler) until thick.
Remove from heat and add clarified butter while continuously whisking, then add seasoning.
Bear-naise - Reduction of shallots and tarragon vinegar, then add fresh tarragon and chervil.
- Broiled meats, fish and poultry.
Choron = Bear-naise with tomato puree.
- Broiled meats and poultry.
Maltaise = Orange juice (received its name from Maltese Islands and Blood Orange).
-Chicken, fish and vegetables.
Chantilly or Mousseline = Add stiff whipped cream.
- Broiled fish, vegetables and chicken.
Noisette = Add 2 1/2 ounces hazelnut butter.
- Great for poached salmon or trout.
Paloise = Sauce Bearnaise with mint instead of tarragon or chervil.
Valois or Fovot = Sauce bearnaise with 1/2 cup meat glaze (double demi-sauce).
Chef
