Hollandaise sauce
Hollandaise sauce is a rich, buttery sauce made by emulsifying egg yolks with melted butter and a touch of acid, typically lemon juice or vinegar. It is served warm over dishes like eggs Benedict, asparagus, and other vegetables, and its smooth, creamy consistency depends on careful temperature control during preparation. It can break or curdle if overheated, since it is a delicate emulsion.
Select an ingredient to see the weight
grams
| Unit | Grams |
|---|---|
| AU cup (250ml) | 250.0 g |
| US cup (240ml) | 240.0 g |
| EU cup (250ml) | 250.0 g |
| AU tablespoon (20ml) | 20.0 g |
| US tablespoon (14.8ml) | 14.8 g |
| Teaspoon (5ml) | 5.0 g |