HOLLANDAISE SAUCE

An irresistible velvety sauce that’s easier to make than you would expect. The traditional recipe uses undercooked eggs, but our updated version cooks them long enough to make them safe to eat.

Prep: 5 minutes       Cook: 10 minutes

3 large egg yolks

¼ cup water

2 tablespoons fresh lemon juice

½ cup cold butter (1 stick), cut into 8 pieces (do not use margarine)

¼ teaspoon salt

1. In heavy nonreactive 1-quart saucepan, with wire whisk, mix egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just begins to bubble at edge, 6 to 8 minutes.

2. Reduce heat to low. With wire whisk, whisk in butter, one piece at a time, until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if you like. Makes scant 1 cup.

Each tablespoon: About 62 calories, 1g protein, 0g carbohydrate, 7g total fat (4g saturated), 55mg cholesterol, 96mg sodium.

CAPER SAUCE

Prepare as directed, but stir 1 tablespoon drained capers into the sauce. Serve with fish or chicken.

MALTESE SAUCE

Prepare as directed, but substitute orange juice for the lemon juice and add 1½ teaspoons grated orange peel to the sauce after straining. Pair this with asparagus.

Hollandaise Sauce