Hollandaise Sauce

Hollandaise Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This silky, buttery Hollandaise sauce transforms simple dishes into something special. Serve it over low-fat fresh vegetables, or make the  Béarnaise sauce variation and serve with lean grilled or sautéed fish, poultry, or filet mignon.

Yield:

About 2/3 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 63
Fat 6.5 g
Satfat 3.9 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 0.3 g
Fiber 0.0 g
Cholesterol 57 mg
Iron 0.1 mg
Sodium 31 mg
Calcium 5 mg

Ingredients

1/2 cup unsalted butter
2 large egg yolks
2 tablespoons cold water
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Preparation

1. Place butter in a small saucepan over medium-low heat; cook 5 minutes or until completely melted. Carefully skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.

2. Combine egg yolks and 2 tablespoons water in a small saucepan, stirring with a whisk until foamy. Place pan over medium heat, stirring constantly until mixture thickens slightly. Gradually add 1/4 cup clarified butter, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve remaining clarified butter for another use.

3. Stir juice and salt into butter mixture, whisking until blended.

Béarnaise Sauce: Prepare recipe through step 2. Omit juice. Combine 3 tablespoons dry white wine, 3 tablespoons white wine vinegar, 1 1/2 tablespoons minced shallots, and 3 tarragon sprigs in a heavy saucepan; bring to a simmer. Cook until reduced to 2 tablespoons. Strain through a sieve into butter mixture. Stir in salt, 1/8 teaspoon black pepper, and 1/2 teaspoon chopped fresh tarragon. Yield: about 2/3 cup (serving size: about 1 tablespoon).

Calories 63; Fat 6.5g (sat 3.9g, mono 0.4g, poly 0.1g); Protein 0.5g; Carb 0.2g; Fiber 0g; Chol 57mg; Iron 0.1mg; Sodium 32mg; Calc 5mg

James Peterson,

Cooking Light

April 2009
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