Curry Hollandaise Sauce

Recipesfull introduces to you: Cinco de Mayo Recipes. (Curry Hollandaise Sauce). This is a super yummy Hollandaise sauce with a touch of curry to spice it up! This is great with the traditional eggs Benedict breakfast or over some poached salmon. If you don't like ham in your eggs Benedict, you can swap it out with some smoked salmon.

Brief

Prep 10 mins

Cook: 5 mins

Additional: 5 mins

Total: 20 mins

Servings: 8

Yield: 8 servings

Curry Hollandaise Sauce

Ingredients

1 cup unsalted butter

2 large egg yolks

2 tablespoons lemon juice

1 tablespoon water

1 tablespoon curry powder

Easy Frozen Margaritas

Side Dish

Directions

Step 1

Melt butter in a small saucepan over medium-low heat; remove from heat and cool for about 5 minutes.

Step 2

Bring water in a double boiler to a simmer; add egg yolks lemon juice and water. Whisk egg mixture using a balloon whisk until light and frothy about 4 minutes. Remove bowl from double boiler. Constantly whisk egg mixture while slowly drizzling melted butter into egg mixture until sauce is light in color and thickened. Whisk curry powder into sauce.

Nutritional Information

Curry Hollandaise Sauce

Servings Per Recipe:8

Calories: 220.1

% Daily Value *

Protein: 1g 2%

Carbohydrates: 0.9g

Dietary Fiber: 0.3g 1%

Sugars: 0.2g

Fat: 24.2g 37%

Saturated Fat: 15g 75%

Cholesterol: 112.2mg 37%

Vitamin A Iu: 777.5IU 16%

Niacin Equivalents: 0.2mg 2%

Vitamin C: 1.8mg 3%

Folate: 8.6mcg 2%

Calcium: 16.2mg 2%

Iron: 0.4mg 2%

Magnesium: 3mg 1%

Potassium: 28.2mg 1%

Sodium: 5.6mg

Calories From Fat: 218

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.