Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Chef Roddey's Safe Blender Hollandaise Sauce Recipe

Add Chef Roddey’s safe blender hollandaise sauce recipe to your foodservice repertoire with confidence! This quantity recipe is delicious over asparagus, seafood, and more!

Recipe

Hollandaise sauce foodservice recipe

Serving Size: 1/4 cup

Yield:

Ingredients:

  • 2 1/4 c unsalted butter
  • 3 Davidson's Safest Choice® pasteurized shell egg yolk(s)
  • 1 1/2 Tbsp lemon juice
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • 6 Tbsp warm water as needed during emulsification process

Ingredients:

  • 4 1/2 c unsalted butter
  • 6 Davidson's Safest Choice® pasteurized shell egg yolk(s)
  • 3 Tbsp lemon juice
  • 1 1/2 tsp salt
  • 1/2 tsp cayenne pepper (optional)
  • 3/4 c warm water as needed during emulsification process

Ingredients:

  • 9 c unsalted butter
  • 12 Davidson's Safest Choice® pasteurized shell egg yolk(s)
  • 6 Tbsp lemon juice
  • 1 Tbsp salt
  • 3/4 tsp cayenne pepper (optional)
  • 1 1/2 c warm water as needed during emulsification process

Ingredients:

  • 13 1/2 c unsalted butter
  • 18 Davidson's Safest Choice® pasteurized shell egg yolk(s)
  • 1/2 c + 1 Tbsp lemon juice
  • 1 1/2 Tbsp salt
  • 1 tsp cayenne pepper (optional)
  • 2 1/4 c warm water as needed during emulsification process

Preparation:

  1. Melt butter slowly in a small pot. Try not to let it boil — you want the moisture in the butter to remain and not steam away.
  2. Add egg yolks, lemon juice, salt and, cayenne pepper (if using) into your blender. Blend egg yolk mixture at medium to medium-high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise sauce a bit lighter.
  3. Once the yolks have lightened in color, turn blender down to its lowest setting and drizzle in melted butter slowly, while the blender is going. You will likely need to add warm water during the addition of butter. Continue to blend for another couple seconds after butter is incorporated.
  4. Turn off blender and taste the sauce. It should be buttery, lemony, and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate ingredients one more time.

Nutrition Facts

Hollandaise sauce foodservice recipe

Nutrition Facts

Serving Size (1/4 cup)

Nutrition Category Amount
Calories 320
Calories from Fat 320
Total Fat 36g (55% DV)
Saturated Fat 22g (110% DV)
Trans Fat 1.5g
Cholesterol 140mg (47% DV)
Sodium 150mg (6% DV)
Total
Carbohydrate
0g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 1g
Vitamin A 20%
Vitamin C 2%
Calcium 2%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cost Calculator

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >