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Hollandaise Sauce Recipe
|Clarified butter||16 Ounce|
|White wine||4 Tablespoon|
|Lemon||2 , juiced|
Serving size: Complete recipe
Calories 4295 Calories from Fat 4154
% Daily Value*
Total Fat 472 g726.6%
Saturated Fat 287 g1435.2%
Trans Fat 0 g
Cholesterol 2326.5 mg
Sodium 446 mg18.6%
Total Carbohydrates 17 g5.8%
Dietary Fiber 5.5 g21.9%
Sugars 1.1 g
Protein 16 g31.5%
Vitamin A 26.7% Vitamin C 148.9%
Calcium 19.2% Iron 19.1%
*Based on a 2000 Calorie diet
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).