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Hollandaise Sauce |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Hollandaise Sauce recipe on the web!!Prep Time: 20 minutes - Yield: 3/4 cup _ eggs yolks ___ teaspoon salt, if desired Dash white peppers _ teaspoons lemon juice ___ cup margarine or butter, softened 1. In small saucepan or top of double boiler, slightly beat egg yolks. Add salt, pepper, lemon juice and 1/4 cup of the margarine; blend well. Cook over low heat or over hot, but not boiling, water until margarine is melted, stirring constantly. 2. Gradually add remaining margarine 1 tablespoon at a time, beating well after each addition. Continue beating until mixture is smooth and thickened. Remove from heat. Serve immediately or keep warm over hot, but not boiling, water. TIP: If sauce curdles, add hot water 1 teaspoon at a time; beat until sauce is smooth. Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 80 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 55 mg 18% * Sodium: 115 mg 5% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 1 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 2 Fat Almost Hollandaise Sauce Eggs Benedict Ham and Vegetable Scrambled Eggs Skillet Corn Frittata Huevos Rancheros Baked Eggs Puffy Omelet Cheese Omelet Quiche Lorraine Cheese Souffle Fancy Baked Egg Scramble Stuffed Eggs with Mushroom Sauce Baked Broccoli Frittata Ham and Egg Enchiladas Black Bean and Corn Enchilada Egg Bake Egg 'n Bagel Dijon Weekend Breakfast Burritos Down-Home Creamed Eggs on Toasted English Muffins Phyllo Sausage Egg Bake Puff Pancake with Caramelized Fruit Classic French Toast Banana Stuffed French Toast Crunchy Oven French Toast Celebration Brunch Strata Southwestern Egg Bake Cook's Note: How to Make an Omelet Cook's Note: About Hard-Cooked Eggs Poached Eggs Hard and Soft-Cooked Eggs Scrambled Eggs Cook's Note: Firm or Soft Yolks? Cook's Note: Egg Safety Fried Eggs Cook's Note: Purchasing Eggs Cook's Note: Egg Nutrition |
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