Zutaten für Easy Hollandaise Sauce
- 1 stick (1/2 cup) unsalted butter
- Egg Yolks
- Heavy Cream
- 1 tablespoon fresh lemon juice
- Dijon Mustard
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Zubereitung von Easy Hollandaise Sauce
- Cut 1 stick (1/2 cup) unsalted butter into four pieces. Place in a 1-quart glass microwave-safe bowl or measuring cup. Cover with a paper towel and microwave on high for 45 seconds to 1 minute, or until almost melted.
- Remove from microwave and stir until the butter is completely melted and smooth.
- Separate 2 large eggs, placing the yolks in a small bowl and reserving the whites for another use.
- Whisk the egg yolks vigorously with a fork until pale and slightly thickened.
- Gradually whisk the melted butter into the egg yolks, a little at a time, ensuring a smooth emulsion.
- Add 1 tablespoon heavy cream and 1 tablespoon fresh lemon juice to the egg yolk and butter mixture. Whisk until well combined.
- Microwave the mixture uncovered on high for 1-2 minutes, stirring every 20 seconds with a fork, until the sauce is slightly thickened. Do not let it boil!
- Remove from the microwave and stir in 1/2 teaspoon Dijon mustard. Season with salt and pepper to taste.
- For later use: Cool the sauce to room temperature. Store in a covered microwave-safe container in the refrigerator for up to 24 hours. To reheat, cover with plastic wrap, pierce with a knife to vent, and microwave on 50% power for 3-4 minutes, stirring halfway through.
- Do not boil the sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
46g
Carbs
0g
