Zutaten für Hollandaise Sauce With No Egg Yolks
- 1 tablespoon cornstarch
- Chicken Bouillon
- 1/4 cup cold water
- Tabasco Sauce
- 1/2 cup (1 stick) unsalted butter
- Mayonnaise
- Lemon Juice
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Zubereitung von Hollandaise Sauce With No Egg Yolks
- In a microwave-safe bowl, whisk together 1 tablespoon cornstarch, 1/4 cup cold water, and 1/2 teaspoon chicken bouillon crystals until completely smooth.
- Microwave in 10-second intervals, whisking vigorously after each interval, until the mixture thickens to a smooth paste (about 30-45 seconds total).
- Remove from the microwave and whisk in 1/2 cup (1 stick) unsalted butter, a tablespoon at a time, until completely melted and emulsified. The sauce should be smooth and creamy.
- Stir in 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of cayenne pepper (optional). Whisk until well combined.
- Taste and adjust seasoning as needed. Add more lemon juice for tartness or salt and pepper to taste.
- Serve immediately over Eggs Benedict, grilled salmon, poached chicken, or steamed vegetables.
- Enjoy! Makes enough sauce for two servings of Eggs Benedict.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
21g
Carbs
3g
