Hollandaise Sauce Recipe - Cooking Index
Hollandaise Sauce Recipe - Cooking Index
| 1 cup | 198g / 7oz | Butter - room temperature |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 3 tablespoons | 45ml | Water |
| 3 | Egg yolks | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste |
Cut butter into 1-inch 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.
This recipe yields 8 servings; 0.5 carb grams per serving.
Source:
Low Carb Recipes at http://www.lowcarbluxury.com
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