No matter how you make Hollandaise, make it slowly! Classic French Sauce with a hint of lemon.
Hollandaise Two Ways
When made from scratch and made perfectly it is a work of art drizzled over Eggs Benny or vegetables. If you are worried about the egg yolks and small children, we make McCormick International Gluten Free Packaged Hollandaise. The difference between them is mastering the art and the Carbs!
Ingredients
- ½ cup butter
- 4 cold egg yolks
- ½ TBSP fresh lemon juice
- pinch salt, ceyenne or paprika if desired
TOTAL CHO 0 CHO
Instructions
- Heat water to just simmering in a double boiler or saucepan large enough to set a metal dish inside without touching the water.
- Heat butter in a small saucepan.
- Separate eggs and place egg yolks and lemon juice in top of the double boiler or metal dish. Whisk egg yolks and lemon until about double in size.
- Next place egg yolk dish over the simmering water and very slowly pour in butter whisking the entire time.
- *If your Hollandaise separates, the eggs were too hot.
- Serve immediately.
Recipe Notes
McCormick International Gluten Free Hollandaise
1 – 56 gr package Hollandaise Sauce Mix (5 CHO/9.3 gr) 30.1 CHO
½ cup (114 gr) butter 0 CHO
1 cup water 0 CHO
TOTAL CHO 30.1 CHO
TOTAL WEIGHT 372 GRAMS
30.1 CHO DIVIDED BY 372 GRAMS = .08 CHO/GRAM
1 TBSP = 15 GRAMS (.08 CHO x 15 GRAMS) 1.2 CHO/TBSP
¼ CUP = 4 TBSP (1.2 CHO x 4) 4.8 CHO/1/4 CUP
¼ CUP = 60 GRAMS
In a small saucepan slowly bring butter to a bare minimum boil. Remove from heat.
Add package mix, water and whisk.
Return to heat and on medium heat and slowly bring to a boil, while gently whisking.
Reduce heat and simmer for 3 minutes, stirring constantly.
*If this Hollandaise Sauce separates, you’ve cooked it on too high of heat.
We’ve had great results warming leftovers up gently the next day. Add a bit of water to thin it out if desired.
