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Hollandaise Sauce
Hollandaise Sauce
(Yield: 4 Servings)
1 Net Carb Per Serving
1 Cup butter at room temperature
2 Tbsp fresh lemon juice
3 Tbsp water
3 egg yolks
salt
white pepper
Cut butter into 1" pieces. In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about 1 tablespoon. Remove from heat and add 1 tablespoon cold water. Beat egg yolks lightly and whisk into lemon water.
Over low heat, whisk the butter, one piece at a time, making sure that each piece of butter is melted before adding more. Continue to whisk the sauce until it is thick. Add salt and pepper to taste.
(Yield: 4 Servings)
1 Net Carb Per Serving
1 Cup butter at room temperature
2 Tbsp fresh lemon juice
3 Tbsp water
3 egg yolks
salt
white pepper
Cut butter into 1" pieces. In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about 1 tablespoon. Remove from heat and add 1 tablespoon cold water. Beat egg yolks lightly and whisk into lemon water.
Over low heat, whisk the butter, one piece at a time, making sure that each piece of butter is melted before adding more. Continue to whisk the sauce until it is thick. Add salt and pepper to taste.
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