Hollandaise Sauce Recipe
Enjoy this simple sauce with confidence! Hollandaise sauce is delicious over asparagus, seafood, and more!
Active time: 20 minutes
Total time: 20 minutes
- 3 Safest Choice™ pasteurized egg yolk(s)
- 3 Tbsp lemon juice
- 1/2 tsp salt
- 1 pinch ground cayenne pepper
- 2 stick(s) unsalted butter, melted (1 cup)
- 1/4 c finely chopped basil
- Whisk egg yolks, half the lemon juice (1 1/2 Tbsp), salt and cayenne until ribbony.
- Slowly add melted butter to the egg mixture in a thin stream, whisking constantly to form an emulsion.
- Once emulsified, whisk in remaining 1 1/2 Tbsp lemon juice.
- Top with chopped basil.
For best results when separating pasteurized eggs, place eggs in a bowl of warm water for 10 minutes prior to separation. To separate, use a funnel or an egg separator.
Why use Safest Choice™ Eggs in this recipe?
Safest Choice™ eggs, make recipes using undercooked eggs – like luscious Hollandaise sauce – safer than ever before.
by JennyG65 on 01/03/12
I am a huge fan of Hollandaise sauce. This recipe was so simple to whip up for a Saturday breakfast with the family. My kids love it just the way it is! When I made the second batch for my husband and myself I added about a teaspoon of white truffle oil and it was absolutely delicious.
We are huge fans of your recipes!
Serving Size (1 oz)
Total Servings 8
Amount Per Serving:
|Calories from Fat||220|
|Total Fat||25g (38% DV)|
|Saturated Fat||15g (75% DV)|
|Cholesterol||140mg (47% DV)|
|Sodium||170mg (7% DV)|
|1g (0% DV)|
|Dietary Fiber||0g (0% DV)|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
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Davidson's Safest Choice™ Eggs are pasteurized in our all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. Find out more!
The Raw Egg Risk
Safest Choice™ Eggs aren't just good for sunny side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.
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