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Hollandaise sauce

Sauces, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 7 servings per recipe.

  • 2 egg yolks
  • 3 tablespoons lemon juice
  • 1/2 cup unsalted butter, divided up in two 1/4 cup portions


  1. In 1 quart saucepan, stir egg yolks and lemon juice with a wooden spoon.
  2. Add ¼ cup butter and heat over very low heat, stirring continuity, until butter is melted.
  3. Then add remaining ¼ cup butter, keeping the heat low, and letting butter melt slowly. This gives the eggs time to cook and thicken without curdling.
  4. Serve over asparagus or poached eggs or roasted Brussel sprouts.Note: You can keep this sauce several days refrigerated, to top multiple vegies breakfasts, just before serving, stir in one tablespoon hot water.

About This Recipe

A simple addition to add flavor on eggs or vegetables

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