Hollandaise Sauce Recipe
0.2g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:French
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Easy
Style:French
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 1 1/2 cup Unsalted Butter Stick
- 3 large Egg Yolk
- 1 1/2 fl oz Tap Water
- 1/2 fl oz Fresh Lemon Juice
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
DIRECTIONS
This is the classic sauce for asparagus, broccoli and Eggs Benedict; but don't overlook it for fish and shellfish. This recipe calls for clarified butter - meaning the milk solids are removed, which makes the sauce more stable. If you prefer, simply melt the butter and add it in step 2 without straining it. Each serving is 2 Tbsp.- Line a sieve with a damp paper towel and set over a 2-cup measuring cup. Bring butter to a boil in a small saucepan over medium heat; cook until foam on top falls to the bottom and the butter begins to clear, about 8 minutes. Pour butter through sieve; set aside.
- Combine egg yolks and water in the top of a double boiler set over (not simmering in ) water set over medium-low heat; simmer until mixture has tripled in volume, about 3 minutes. Add butter in a slow and steady stream, whisking constantly until sauce thickens. Whisk in lemon juice, salt and pepper. Serve immediately.
Cooking Tip
You can save sauce the next day by whisking in another egg yolk with some more melted butter to make everything emulsify again.
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