Blender Hollandaise Sauce
- 3/4 cup butter
- 3 tablespoons lemon juice
- 4 egg yolks
- 1/4 teaspoon salt
Blender Hollandaise Sauce
Featured in the Honolulu Star-Bulletin on March 22, 2006.
Ingredients:
Directions:
- Melt butter until it bubbles, but is not brown.
- Put remaining ingredients into blender.
- Cover; set at high speed.
- Immediately remove feeder cap and slowly add butter in a steady stream.
- Continue blending until thick.
- Serve over steamed vegetables or Eggs Benedict.
Makes 1 1/4 cups.
Approximate Nutrient Analysis per 2 tablespoon serving:
150 calories, 16 g fat, 9 g saturated fat, 120 mg cholesterol, 200 mg sodium, 1 g carbohydrate, 0 g fiber, 1 g sugar, 1 g protein
