Quick Hollandaise Sauce
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 116, total fat 13 G., saturated fats 8 G., proteins 1 G., carbohydrates 0 G., fiber 0 G., cholesterol 77 mg, sodium 47 mg, sugar 0 G.
Calories 116, total fat 13 G., saturated fats 8 G., proteins 1 G., carbohydrates 0 G., fiber 0 G., cholesterol 77 mg, sodium 47 mg, sugar 0 G.
Hollandaise sauce is one of the most popular sauces in French cuisine. It pairs perfectly with vegetables like asparagus, cauliflower, or broccoli, and is also an essential ingredient in eggs Benedict. With Sunny Anderson's recipe, you can make a no-cook hollandaise sauce in minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g butter
- 3 tsp freshly squeezed lemon
- 2 large egg yolks
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Cooking the dish according to the recipe:
- In a small saucepan, melt the butter over medium heat. In a medium bowl, whisk the egg yolks with the lemon juice.
- Gradually pour the melted butter into the yolk mixture, whisking continuously. Don't rush the butter addition. Taste the sauce and season with salt and pepper. Let it cool slightly to thicken.
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