Quick Hollandaise Sauce
Makes 1 cup (serves 6)|
Hands-On Time:
05m
|
Total Time:
05m
Ingredients
- 4 large egg yolks
- 2 tablespoons fresh lemon juice
- pinch cayenne pepper
- kosher salt
- 1 cup unsalted butter (2 sticks)
Directions
- In a blender, combine the egg yolks, lemon juice, cayenne, and ½ teaspoon salt and blend until frothy.
- 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.
- Note: Because the eggs in this recipe are not cooked, there is a risk of food-borne illness.
Nutritional Information
- Per Serving
- Calories 305
- Fat 33g
- Sat Fat 20g
- Cholesterol 217mg
- Sodium 170mg
- Protein 2g
- Carbohydrate 1g
- Fiber 0g
What does this mean? See Nutrition 101.
Quick Tip
To keep the sauce warm for up to 20 minutes, transfer it to a small heatproof pitcher and cover the surface of the sauce directly
with plastic wrap. Set in a saucepan with 2 inches of barely simmering water until ready to serve.
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