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Sauce Hollandaise Recipe
|Fresh lemon juice||2 Tablespoon|
|Sweet butter||1⁄2 Pound, melted (2 Sticks)|
|White pepper||To Taste|
Serving size: Complete recipe
Calories 1779 Calories from Fat 1724
% Daily Value*
Total Fat 196 g301.4%
Saturated Fat 120.8 g604%
Trans Fat 0 g
Cholesterol 1042.9 mg
Sodium 302.7 mg12.6%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.38 g1.5%
Sugars 1.1 g
Protein 9 g18.6%
Vitamin A 126.5% Vitamin C 23.3%
Calcium 11.7% Iron 7.9%
*Based on a 2000 Calorie diet
Add a pinch of salt and whisk until sauce is thick and creamy.
Set the pan over very low heat, or over simmering water in the lower pan of the double boiler, and begin whisking immediately.
Continue to whisk until the egg mixture just begins to thicken; the sign of this is that the wires of the whisk will begin to leave "tracks" in which you can see the bottom of the pan.
Remove pan from the heat and begin to dribble in the melted butter, whisking constantly.
Incorporate all the butter, but leave the milky residue behind.
Add white pepper to taste and a spoonful or two of additional lemon juice if you like.
The sauce will keep, covered, in a warm (not hot) place for at least 30 minutes.