| Hollandaise Sauce |
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| Servings | Prep Time |
| 4 serves | 5 minutes |
| Cook Time |
| 10 minutes |
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Ingredients
Servings: serves Units:
250 g butter 2 eggs yolks only 1 tsp white wine vinegar 1 tbsp water
Instructions
- Melt butter in saucepan
- Pour melted butter into a small jug to allow it to separate and cool (5 minutes).
- Boil a small pot of water on the stove
- In a separate bowl, add together the egg yolks, vinegar and water and whisk
- Place the bowl on top of the boiling water and continue whisking. The steam will cause the eggs to pasteurise and thicken the sauce.
- Continue whisking the egg mixture until thick and hot to the touch.
- Once the mixture is hot, remove the bowl from the heat and set aside.
- Grab the jug of butter and start pouring the oil in to the bowl you’ve set aside, whisking whilst pouring. Pour the butter in gradually!
Recipe Notes
Tip: If the sauce looks like it’s about to separate or “split” grab an ice cube and whisk it into the mix – it’ll cool it down and save the sauce!
Nutrition Information
Nutrition Facts
Hollandaise Sauce
Amount Per Serving
Calories 485 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 33g 165%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 240mg 80%
Sodium 42mg 2%
Potassium 49mg 1%
Total Carbohydrates 0.2g 0%
Sugars 0.2g
Protein 4g 8%
Vitamin A 34%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
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