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Light Hollandaise
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Danish
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 243
% Daily Value**
Total Fat 26g
Saturated Fat 15g
Unsaturated Fat 1g
Cholesterol 173mg
Sodium 395mg
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 4g
Vitamin A  17%Vitamin C  6%
Calcium  2%Iron  3%
Potassium  1%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Light Hollandaise

Date Added: August 31, 2020


3 Tablespoons Lemon Juice fresh
3 Tablespoons Water lukewarm (110 to 115
1/2 Teaspoon Salt ; (optional)
3 Eggs large,just whites
6 Ounces Butter unsalted (more as needed)
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1. Melt the butter in a small saucepan.

2. It should be warm, but not bubbling hot. Combine the lemon juice and water in a small sauce pan.

3. Bring to a simmer, adding the salt. Meanwhile, place one egg and the yolks of the other two in a smallish saucepan.

4. Vigorously beat the egg and yolks with a wire whip for a minute or so, until they are pale and thick.

5. Set the yolk mixture over moderately low heat and whisk in the hot lemon juice by driblets.

6. Continue whisking, not too fast, but reaching all over the bottom and corners of the pan, until you have a foamy warm mass.

7. Remove from heat just as you see a wisp of steam rising.

8. (Do not overheat or you will coagulate the egg yolks).

9. Immediately start beating in the warm butter by driblets, to make a thick, creamy, light yellow sauce.

10. Taste carefully for seasoning, adding salt, pepper, and more lemon juice to taste.

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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Butter, Sulfites, Fructose Malabsorption allergies.
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