Curry Hollandaise Sauce
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Ingredients20 m servings 220 cals
Original recipe yields 8 servings
- Melt butter in a small saucepan over medium-low heat; remove from heat and cool for about 5 minutes.
- Bring water in a double boiler to a simmer; add egg yolks, lemon juice, and water. Whisk egg mixture using a balloon whisk until light and frothy, about 4 minutes. Remove bowl from double boiler. Constantly whisk egg mixture while slowly drizzling melted butter into egg mixture until sauce is light in color and thickened. Whisk curry powder into sauce.
- Cook's Note:
- If you don't have a double boiler, you can just use a small pan and place a metal bowl on top. Just be careful as the bowl may slide around and it will be hot.
- You can lightly pepper the sauce before adding curry powder if desired.
Per Serving: 220 calories; 24.2 g fat; 0.9 g carbohydrates; 1 g protein; 112 mg cholesterol; 6 mg sodium. Full nutrition