Hollandaise Sauce - 3 CupsCuisinart Original Recipe
This sauce can be used in many dishes, including eggs benedict and steamed vegetables.
¾ pound (3 sticks) unsalted butter
3 large egg yolks
1 tablespoon Dijon-style mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
Put the butter into a saucepan over low heat to melt.
Insert the large chopping blade into the medium work bowl of the Cuisinart® Food Processor. Add the yolks, mustard, salt and pepper and process for 90 seconds. Once the butter is melted, turn heat up to bring the butter just to a boil. With the machine running, very slowly drizzle ¼ of the hot butter through the feed tube drop by drop, being sure each drop is incorporated with the yolks before adding the next. This step should take about 5 minutes. Once the mixture is emulsified and homogenous, slowly add remaining butter until incorporated, about 1 minute. Sauce will thicken to a mayonnaise consistency. When all butter has been incorporated, add the lemon juice and pulse to incorporate. Taste and adjust seasoning accordingly. Serve while still warm.
ServingsMakes 3 Cups
Nutritional information per serving (1 tablespoon): Calories 108 (98% from fat) | carb. 0g | pro. 0g | fat 12g | sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | fiber 0g
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