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Hollandaise Sauce |
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Serves: 12 Print this RecipePrep Time: 20 minutes - Yield: 3/4 cup 3 eggs yolks 1/8 teaspoon salt, if desired Dash white peppers 4 teaspoons lemon juice 1/2 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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