Hollandaise Sauce
Cook Time: see recipe
Serving Size: 1 fl oz Makes: 10/25/50/100 Servings Cook Method: Heat Cook Temp.: 145°F
Nutritional Content
Allergens: soy, egg, milk
Calories: 100 Kcal
Carbohydrates: 0 g
Protein: 3 g
Total Fat: 10 g
Calcium: 20 mg
Sodium: 115 mg
Ingredients
10 Servings
1.5 oz margarine
3 tsp lemon juice
3.75 each egg, large shell
1.5 oz margarine
1.5 oz margarine
1/8 tsp salt
1/8 tsp cayenne pepper
25 Servings
3 oz margarine
2 Tbsp 1 tsp lemon juice
9.38 each egg, large shell
3 oz margarine
3 oz margarine
1/4 tsp salt
1/4 tsp cayenne pepper
50 Servings
6.5 oz margarine
1/3 cup lemon juice
18.75 each egg, large shell
6.5 oz margarine
6.5 oz margarine
1/2 tsp salt
1/2 tsp cayenne pepper
100 Servings
6.5 oz margarine
2/3 cup lemon juice
37.5 each egg, large shell
12.5 oz margarine
12.5 oz margarine
3/4 tsp salt
3/4 tsp cayenne pepper
Instructions
Wash hands before beginning to prepare & sanitize surfaces and equipment.
Preprep: Separate egg. Reserve the yolks and save whites for another use. Combine margarine, lemon juice and egg yolk. Cook over low flame in double boiler, beating constantly. Do not boil.
When first portion of margarine is melted, add second amount. Continue cooking and beating until mixture is almost the consistency of thick cream sauce.
Add remaining margarine and heat only until it is melted. Remove from heat. Carefully add salt and cayenne.
Note: If mixture curdles, add a Tsp of ice water at a time, beating constantly. If more than one
cup is made, the danger of curdling is greater.
CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.
CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.
CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
Discard unused product.
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