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Quick Hollandaise Sauce

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

Ingredients

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. 
By December, 2009

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

Plastic wrap and aluminum foil
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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