Sunday, March 18, 2012

Hollandaise Sauce

This is the lightly lemony sauce you find on Eggs Benedict or vegetables (think asparagus!). There are many ways to make it, most involve a lot more butter. The recipe below is lowers the calories of the traditional sauce quite a lot but retains the wonderful flavor.

The nutrition facts are at Calorie Count!

Hollandaise Sauce

Ingredients:

1/2 cup butter
1/4 cup hot water

1/4 t pepper
4 egg yolks
1 1/2 T lemon juice
Optional: salt, up to 1/4 teaspoon

Directions:

In a small saucepan with the burner set to low or medium, melt the butter, water, and pepper.

In a separate bowl, beat the yolks slightly and add to the butter mixture. Set the burner to low and whisk vigorously with a wooden spoon until it is thick and smooth.

Blend in the lemon juice, taste and add salt if you need it.

If the sauce curdles on you, beat in a teaspoon of very hot water.

Enjoy over every veggie you can find!
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Posted by Janice at 4:09 PM
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4 comments:

  1. CaroleApril 12, 2012 at 6:26 PM

    You are such a star for putting up the link. Thank you very much. Hopefully soon we will have a nice collection of all things eggy!

    ReplyDelete
  2. AnonymousApril 12, 2012 at 6:42 PM

    This looks yummy.
    Pat

    ReplyDelete
  3. CaroleApril 19, 2012 at 5:43 PM

    Last week you very kindly linked an eggy post to my Food on Friday series. This week it is all about asparagus. Would love to see another contribution from you. Food on Friday

    ReplyDelete
  4. CaroleSeptember 1, 2012 at 12:54 AM

    Hi Janice. I was looking at this nice egg dish you linked in to Food on Friday and realised that I hadn't signed up to follow your blog. I am following it now and hope you will follow Carole's Chatter back. Cheers.

    ReplyDelete

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