Wayne Gisslen

Hollandaise Sauce II

Preparation info

  • 24

    fl oz
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Review guidelines for preparing hollandaise and béarnaise.
  2. Clarify the butter. You should have about 1 pt (480 mL) clarified butter. Keep the butter warm but not hot.
  3. Place the egg yolks and cold water in a stainless-steel bowl and beat well. Be

Per 1 fl oz (29.57 mL): Calories, 280; Protein, 1 g; Fat, 31 g (99% cal.); Cholesterol, 155 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 300 mg.