Hollandaise Sauce
- 4 egg yolks
- 2 tablespoons tarragon vinegar
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
- Dash of pepper
- 1/2 lb butter, melted
Hollandaise Sauce
Featured in the Honolulu Star-Advertiser on May 4, 2011.
Ingredients:
Directions:
- Beat egg yolks until thick and lemon colored.
- Add vinegar, lemon juice, salt and pepper.
- Place bowl over hot (not boiling) water and beat until thick, about 10 minutes.
- Add butter slowly, beating constantly.
Makes 8 servings.
Approximate Nutrient Analysis per serving (based on 8 servings):
230 calories, 25 g fat, 15 g saturated fat, 165 mg cholesterol, 200 mg sodium, 0 g carbohydrate, 0 g fiber, 0 g sugar, 2 g protein
