Promotions and Offers
hollandaise-sauce
This quick and easy hollandaise sauce is made with organic egg yolks, water, unsalted butter, lemon juice, and a touch of kosher salt. | peteandgerrys.com
Arrow Created with Sketch. Back to The Recipes

Hollandaise Sauce

  • Low Carb
  • Meals
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 2 Ratings
PRINT Page 1 Created with Sketch.
Prep Time 30 minutes
Cook Time
Serving Yield 1 cup

Creamy, buttery, and silky smooth...you can't go wrong with this French classic. With a recipe this easy in your repertoire, you'll be putting hollandaise sauce on everything from roasted brussels sprouts to latke eggs Benedict.

By: Foodness Gracious

Ingredients

  • 2 large Pete and Gerry’s Organic Eggs, yolks only (about 30g)
  • 1 tablespoon water
  • 2 sticks (227g) unsalted butter
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt, to taste

Nutritional Information

Servings: 8

Amount Per Serving: Calories 220, Fat Cal. 220, Total Fat 24g (37% DV), Sat. Fat 15g (75% DV), Trans Fat 1g, Cholest. 105mg (35% DV), Sodium 120mg (5% DV), Total Carb. 0g (0% DV), Fiber 0g (0% DV), Sugars 0g, Protein 1g, Vitamin A (15% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (0% DV), 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Create a double boiler by setting a heatproof bowl on top of a pan with 1-2 inches of simmering water (water should not touch the bottom of the bowl). Add the butter to bowl and allow it to melt completely. Spoon off the white milk solids and discard, then pour the reserved clear yellow fat into a separate bowl or measuring cup with a spout. Alternatively, melt the butter in the microwave and use a fat separator to remove the solids.

Step 2

In another heatproof bowl, whisk the egg yolks and water until well combined, then place the bowl over the double boiler, continuing to whisk constantly.

Step 3

When the eggs begin to froth, gradually add the clear liquid butter in a slow and steady stream, continuing to whisk. Once the sauce has the consistency of thin mayonnaise (it should be slightly pale yellow and pourable), remove it from the heat and mix in lemon juice and salt to taste.

Step 4

Serve immediately atop eggs Benedict or your favorite breakfast dish, or cover and place in fridge for later.

Farm Team Tips:

To warm the hollandaise just before serving, heat it very gently over the double boiler, whisking constantly. Be careful not to overheat or the hollandaise may lose its creamy consistency.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Related Recipes