Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 egg yolks
- 5-6 tbsp. butter
- Juice of 1 whole lemon
- Salt and pepper (white) to taste
- 1/2 teaspoon dry tarragon (optional)
Direcciones
- Place cool egg yolks, cool butter and cool lemon juice in a small heavy saucepan. Heat slowly over a low heat, stirring often with a whisk, especially as it thickens. Stir constantly adding salt and pepper and the tarragon when sauce reaches thickness you want.
- If it becomes too thick, thin with a few drops of warm water. If sauce develops lumps from heating too quickly without stirring, beat briskly with wire whip and then strain out any remaining lumps.
- Delicious on asparagus, broccoli, cauliflower, artichokes, chicken, steak and Large eggs benedict. For a different hollandaise, reduce butter to 4 Tbsp. and add in 1/4 c. lowfat sour cream.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 2 servings | |
| Calories 280 | |
| Calories from Fat 279 | 100% |
| Total Fat 31.68g | 40% |
| Saturated Fat 20.06g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 225mg | 9% |
| Potassium 14mg | 0% |
| Total Carbs 0.1g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.37g | 1% |
