Ingredients for Creole Hollandaise Sauce
- Egg Yolks
- 1 cup (2 sticks) unsalted butter
- Hot Pepper Sauce
- Green Onions
- Lemon, Juice Of
- Ground Cayenne Pepper
- Salt
- White Pepper
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How to Make Creole Hollandaise Sauce
- Fill the bottom of a double boiler with simmering water. Place the top of the double boiler over the simmering water.
- In the top of the double boiler, whisk together 3 large egg yolks and a pinch of cayenne pepper until slightly thickened.
- Gradually whisk in 1 cup (2 sticks) of unsalted butter, a tablespoon at a time, ensuring each addition is fully incorporated before adding the next. Whisk constantly to prevent scrambling.
- Once all the butter is incorporated, whisk in 1 tablespoon of lemon juice and 1/2 teaspoon of Creole seasoning (or to taste). Continue whisking until the sauce is smooth, thick, and emulsified.
- Remove from heat and season with salt and freshly ground black pepper to taste.
- Serve immediately over your favorite dish. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
4g
Fat
240g
Carbs
1g
