Quick Hollandaise Sauce

Quick Hollandaise
 Anna Williams
Makes 1 cup (serves 6)
preparation
5
minutes
cooking
5
minutes

Ingredients

4
large egg yolks
2
tablespoons
fresh lemon juice
pinch
cayenne pepper
kosher salt
1
cup
unsalted butter (2 sticks)

Directions

  1. In a blender, combine the egg yolks, lemon juice, cayenne, and ½ teaspoon salt and blend until frothy. 
  2. Heat the butter in a small saucepan over medium heat until bubbling (do not let it brown). With the blender running, remove the center cap from the lid and add the hot butter in a thin stream, blending until thickened. If the sauce is too thick, add warm water, 1 tablespoon at a time, to achieve the desired consistency.
  3. Note: Because the eggs in this recipe are not cooked, there is a risk of food-borne illness. 
Sara Quessenberry
December 2009

Nutritional Information

  • Per Serving
  • Calories 305
  • Fat 33 g
  • Sat Fat 20 g
  • Cholesterol 217 mg
  • Sodium 170 mg
  • Protein 2 g
  • Carbohydrate 1 g
  • Fiber 0 g
What does this mean? See Nutrition 101.