Craig Claiborne's Hollandaise Sauce – a delicious recipe with butter, egg yolks, water, Salt, cayenne pepper, freshly squeezed. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water.
2
Let it heat until the butter is melted.
3
Carefully spoon off the white residue on top of the clear yellow liquid in the center.
4
Carefully pour off and reserve the yellow liquid.
5
Discard the milky bottom portion.
6
Combine the egg yolks and water, beating rapidly with a wire whisk.
7
Place the saucepan in a larger basin of simmering water, beating constantly.
8
Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water.
9
Do not overheat.
10
Beat and heat until the sauce has the consistency of a thin mayonnaise.
11
Add the salt, cayenne pepper and lemon juice and blend thoroughly.
478
kcal
Calories
51
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 pound butter, 2 egg yolks, 1 tablespoon water, Salt to taste, if desired, and more.
Yes, Craig Claiborne's Hollandaise Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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