Low Calorie Healthy Hollandaise Sauce Recipe | The Bewitchin' Kitchen (2024)

FAQs

What is a mistake in hollandaise sauce? ›

Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.

When you're making a meal with eggs, just be aware of other parts of the meal that may not support your cholesterol goals. For example, bacon and Hollandaise sauce are high in fats that are not heart-healthy.

Acids (wine, wine vinegar, or lemon) are added to balance the richness of the butter, and help prevent the yolks from curdling by raising their coagulation point.

Because of its water content, more whole butter is needed to thicken a hollandaise then just straight clarified butter. Make sure your acid reduction is cool before the egg yolks are added or they may curdle. The fresher your egg yolks, the easier it is for you to make your emulsion.

Unsalted butter – Butter is the key ingredient to helping your hollandaise emulsify and thicken up to a nice consistency.

Tips & Techniques > Food Safety of Hollandaise

If you are concerned about salmonella, use pasteurized eggs or cook the eggs to at least 165F to kill any bacteria; however, this can potentially cause the eggs to scramble.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

Eggs and risk

Menu items commonly associated with food poisoning are sauces such as mayonnaise, aioli and hollandaise; spreads, such as 'egg butter'; desserts, such as mousse and tiramisu; and drinks, such as eggnog and high-protein smoothies.

Keep cheese portions small and weigh them to reduce temptation. Using lower-fat cheeses – such as mozzarella, feta, cottage cheese or reduced-fat cheeses – will provide less saturated fat.

People with raised cholesterol often wonder if it's OK to eat eggs, as egg yolk is rich in cholesterol. Generally speaking, as part of a healthy, balanced diet, it should be fine for most people, as the cholesterol in eggs does not have a significant effect on blood cholesterol.

Is hollandaise sauce high in calories? ›

Eggs Benedict's nutritional value is scrutinized mainly due to the hollandaise sauce calories, which runs about 80 calories per tablespoon, with almost 9 grams of fat (5 of them saturated). A typical serving for an Eggs Benedict with one English muffin and two eggs has approximately 4 tablespoons of hollandaise sauce.

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

White wine vinegar provides an excellent alternative to lemon juice, but it's worth noting that other citrus options like orange, blood orange, or lime juice can also be used as substitutes. The beauty of these alternatives is that they can impart unique and intriguing flavor profiles to your sauce.

Any food acid will do. Lemon juice tastes better than vinegar but you could use lime juice, cider or balsamic vinegar or whatever. Maltaise is hollandaise made with the juice of blood oranges.

The second cause is either adding too much butter or adding it too quickly. When either of these occur, the sauce will look glossy like icing and pull away from the sides of the bowl, while the butter will float on top of the mixture.

Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Once the sauce hits a hot poached egg say, it warms it up. Fridge cold Hollandaise Sauce is very thick – it has a peanut butter consistency.

Adjust seasoning, add remaining tarragon:

If the bearnaise becomes too thick, you may thin it with a little additional lemon juice or water.