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Curry Hollandaise Sauce

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"This is a super yummy Hollandaise sauce with a touch of curry to spice it up! This is great with the traditional eggs Benedict breakfast or over some poached salmon. If you don't like ham in your eggs Benedict, you can swap it out with some smoked salmon."
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20 m servings 220 cals
Original recipe yields 8 servings

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  • Prep

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  1. Melt butter in a small saucepan over medium-low heat; remove from heat and cool for about 5 minutes.
  2. 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.

Nutrition Facts

Per Serving: 220 calories; 24.2 g fat; 0.9 g carbohydrates; 1 g protein; 112 mg cholesterol; 6 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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