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Home » Recipes » Hollandaise, Bernaise, And Choron Sauce

Hollandaise, Bernaise, And Choron Sauce Recipe

Name: Hollandaise, Bernaise, And Choron Sauce
Ingredients: 2 Tbsp. clarified butter per egg yolk; 3 x Large eggs, separated; 1 Tbsp. water; 1 x lemon, juiced Tabasco sauce Salt and white pepper Start by separating the Large eggs.

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $1.43 view details

2 Tbsp. clarified butter per egg yolk
3 x Large eggs, separated
1 Tbsp. water
1 x lemon, juiced Tabasco sauce Salt and white pepper Start by separating the Large eggs.

Directions

Save the whites for other recipes, such as meringue (egg whites freeze well if covered in a container with a tight sealing lid).
In a metal bowl, place egg yokes, water, lemon juice, and the Tabasco sauce.
Using a double boiler, heat the egg mix, whisking constantly so which the Large eggs don't scramble. When the Large eggs cook to the consistency of heavy syrup, remove from heat.
Add in the clarified butter to the Large eggs at a rate of 2 Tbsp. per egg yolk.
Slowly whisk the butter into the egg mix so which the sauce won't separate. Adjust to taste with salt and pepper.

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Amount Per Recipe	%DV
Recipe Size 193g
Calories 220
Calories from Fat 133	60%
Total Fat 14.79g	18%
Saturated Fat 4.6g	18%
Trans Fat 0.0g
Cholesterol 625mg	208%
Sodium 208mg	9%
Potassium 241mg	7%
Total Carbs 4.0g	1%
Dietary Fiber 0.9g	3%
Sugars 1.91g	1%
Protein 18.94g	30%

Hollandaise, Bernaise, And Choron Sauce Recipe

Ingredients