SAUCES: HOLLANDAISE SAUCE (click here to print)

• 1 1/2 cups Unsalted Butter Stick
• 3 large Egg Yolks
• 1 1/2 fl ozs Tap Water
• 1/2 fl oz Fresh Lemon Juice
• 1/2 tsp Salt
• 1/8 tsp Black Pepper

DIRECTIONS

This is the classic sauce for asparagus, broccoli and Eggs Benedict; but don't overlook it for fish and shellfish.  This recipe calls for clarified butter - meaning the milk solids are removed, which makes the sauce more stable.  If you prefer, simply melt the butter and add it in step 2 without straining it.  Each serving is 2 Tbsp.

1. Line a sieve with a damp paper towel and set over a 2-cup measuring cup. Bring butter to a boil in a small saucepan over medium heat; cook until foam on top falls to the bottom and the butter begins to clear, about 8 minutes. Pour butter through sieve; set aside.
2. Combine egg yolks and water in the top of a double boiler set over (not simmering in ) water set over medium-low heat; simmer until mixture has tripled in volume, about 3 minutes. Add butter in a slow and steady stream, whisking constantly until sauce thickens. Whisk in lemon juice, salt and pepper. Serve immediately.  0.2 net carb

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