Hollandaise Sauce
Nutrition per Serving
223
Calories
2.8g
Protein
8.33g
Carbs
21.24g
Fat
This blender version of the classic sauce is quick, easy and delicious. Serve it with Eggs Benedict or steamed asparagus. Makes about a 1/2 cup.
Ingredients
2 large egg yolks
1/3 cup butter
1 oz nutmeg, to taste
1 oz cayenne pepper, to taste
1 dash salt, to taste
1/2 lemon yields fresh lemon juice (1 tbsp)
Instructions
1. Heat the butter in a saucepan over low heat until gently bubbling.
2. Meanwhile, place the egg yolks in a blender or food processor and blend for a few seconds.
3. With the motor running, add the lemon juice, salt, cayenne and nutmeg (which is optional).
4. Slowly add the melted butter in a thin stream and blend for 10 seconds, or until thickened and smooth.
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