Serves: 6
Total Calories: 300
1. In a small pan, bring the water, vinegar, and peppercorns to a simmer over low heat. Continue simmering until the mixture reduces about a third, about 2-3 minutes. Strain the reduction into a glass or stainless steel bowl cool.
2. Place the bowl over a pan of just-simmering water add the egg yolks and stir until the mixture is lemon colored, thickened, and smooth. Keep the heat low. Do not allow the mixture's temperature to rise above room temperature or the eggs may coagulate. Slowly pour in the cooled, clarified butter, stirring constantly until the sauce becomes thick and fluffy. Stir in the lemon juice and salt. When the whisk is lifted from the sauce, a ribbon of sauce should trail down from the whisk.
This Hollandaise Sauce recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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