Quick Hollandaise Sauce
Makes 1 cup (serves 6)| Hands-On Time: | Total Time:
- 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.
- 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 .
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.