Rosemary Hollandaise

Name: Rosemary Hollandaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 355 milliliters butter, cut into 1/2-inch pieces and divided; 6 egg yolks; 2 Tbsps chopped fresh rosemary; 1 Tbsp fresh lemon juice; 1 teaspoons pepper; 118 milliliters hot water; 59 milliliters white wine vinegar

Rosemary Hollandaise might be a good recipe to expand your sauce repertoire. This recipe serves 10. One portion of this dish contains roughly 2g of protein, 31g of fat, and a total of 281 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet. If you have lemon juice, egg yolks, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 3 ingredients in top of a double boiler. Cook over medium-high heat until reduced to 2 tablespoons; add 1/2 cup hot water.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Whisk in egg yolks.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Add about one-third of butter to egg mixture; cook over hot, not boiling, water, whisking constantly, until butter melts.

Ingredients you will need

Butter

Water

Egg

Equipment you will use

Whisk

Add another third of butter, stirring constantly. As sauce thickens, stir in remaining butter. Cook until temperature reaches 160, stirring constantly. Stir in rosemary.

Ingredients you will need

Rosemary