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Classic Hollandaise Sauce



Ingredients:
3   egg yolks
1/4   cup water
2   tablespoons lemon juice
1/8   teaspoon salt
3/4   cup (1 1/2 sticks) butter, cut into 1/2-inch slices (Do not use margarine or vegetable oil spreads)
1/2   teaspoon hot pepper sauce (optional)
Directions:
  1. In Small (2-qt.) Saucepan, bring 1 inch of water to a simmer over medium-low heat. In Double Boiler, whisk egg yolks, water, lemon juice and salt using Stainless Steel Whisk. Set double boiler over simmering water in saucepan. Cook, whisking constantly, 5-6 minutes or until mixture thickens and registers 160°F using instant-read thermometer.
  2. Remove double boiler from heat. Immediately add butter slices, one at a time, whisking after each addition until melted and smooth (it may be necessary to place saucepan back over low heat). Add hot pepper sauce, if desired. Serve immediately over steamed broccoli, steamed asparagus or poached eggs.

Yield: 8 servings

Nutrients per serving: (2 tablespoons): Calories 180, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 125 mg, Carbohydrate 0 g, Protein 1 g, Sodium 210 mg, Fiber 0 g