1972 Recipes, Level 1, Levels 2 And Above, Recipe, Sauces

Atkins Hollandaise Sauce

From 1972 Dr. Atkins Diet Revolution
Makes 16 Tablespoons

  • 1/2 cup butter
  • 1/4 teaspoon salt
  • Dash of cayenne pepper
  • 2 Tablespoons lemon juice
  • 2/3 cup boiling water
  • 4 egg yolks

Melt butter in top part of double boiler over hot (not boiling) water, stirring constantly until creamy.
Add salt, cayenne, lemon juice, and water.  Beat constantly with a rotary beater.
Remove top part of double boiler from hot water, add egg yolks, one at a time, still beating until light and fluffy.
Replace pot in hot water and continue beating until mixture turns glossy and is slightly thickened.
Cover and keep hot until serving time.
If the sauce should curdle, remix with rotary beater until smooth.
Total grams carbohydrates: 5.6
Grams per Tablespoon: .4