HOLLANDAISE SAUCE

HOLLANDAISE SAUCE

You can’t make good eggs Benedict without an equally delicious Hollandaise sauce.  This recipe will show you how to make a perfectly balanced Hollandaise sauce that’s also high in protein and loaded with calcium.
Course Condiments
Cuisine General
Servings 6
Energy 1630kJ

Ingredients

  • 360 g butter
  • 6 egg yolks
  • 50 g white wine vinegar
  • 50 g AdVital Powder
  • Salt and pepper, to taste

Instructions
 

  • Heat the butter in a saucepan over a low heat until it has fully melted. Do not boil it.
  • Combine the egg yolks and vinegar in a heatproof bowl.
  • Place the bowl on top of a saucepan of simmering water over low heat. Whisk the mixture for 2 minutes (or until it becomes light and fluffy). Remove the saucepan from the heat. Slowly add the melted butter, one spoon at a time, until it combines with the mixture.
  • Season the hollandaise sauce with salt and pepper.

Nutrition

Nutrition Facts
HOLLANDAISE SAUCE
Serving Size
 
60 g
Amount per Serving
Energy
 
1630
kJ
20
%
Calories
389
% Daily Value*
Protein
 
5.2
g
10
%
Fat
 
40.9
g
63
%
Saturated Fat
 
25.6
g
160
%
Carbohydrates
 
1.4
g
0
%
Sugar
 
0.3
g
0
%
Sodium
 
22
mg
1
%
Potassium
 
32
mg
1
%
* Percent Daily Values are based on a 8000 kJ diet.
Keyword Fortified Recipe, Sauce, Vegetarian
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Tags :
Fortified Recipe, Sauce, Vegetarian
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