Hollandaise Sauce II
A dish where butter and vinegar or 1 tablespoon lemon juice do the work.
contains dairycontains eggs
Ingredients
US
Metric
- 120 ml butter
- 7 ml vinegar or 1 tablespoon lemon juice
- Yolks 2 eggs
- 1 ml salt
- Few grains cayenne
- _French Chef_
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream.
Nutrition (estimated, per serving)
| Calories | 408 |
|---|---|
| Protein | 0.5 g |
| Fat | 46.0 g |
| Carbs | 0.3 g |
| Fiber | 0.0 g |
| Sodium | 301 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States