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Hollandaise Sauce
Servings = 8 | Serving size =2 tablespoons
This sauce does not keep well and should be used soon after being made.
| 1 1/2 Tbsp | cornstarch |
| 2/3 cup | 2% milk |
| 1 tsp | unsalted butter |
| 2 1/2 Tbsp | fresh lemon juice |
| 1 | egg yolk |
| 1/4 tsp | salt |
Place the cornstarch and milk in a sauce pan over low-medium heat. Cook while whisking continuously until sauce begins to thicken.
Add the butter and whisk until melted.
Slowly add the lemon juice and the salt and whisk until well blended.
Reduce the heat to low and whisk in the egg yolk until smooth. Serve as soon as possible.
Nutrition Facts
Serving size: 2 tablespoons sauce | Servings 8
Calories 29 | Calories from Fat 13
Amount Per Serving (% Daily Value)
Total Fat 2g (2%) | Saturated Fat 1g (4%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 29 mg (10 %) | Sodium 86 mg (4 %)
Total Carbohydrates 3g (1%) | Sugars 1g
Dietary Fiber 0g (0%) | Protein 1g
Vitamin A 1% | Vitamin C 4 % | Calcium 3% | Iron 0%
Vitamin K 0 mcg | Potassium 45 mg | Magnesium 4 mg
"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen."
-Alice B. Toklas, Author
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