Sauces and Dressings
Hollandaise
Makes 1 cup
Hollandaise
Makes 1 cup
This classic and decadent sauce pairs perfectly with simple steamed vegetables and eggs. This version, made in a blender, is also foolproof.
Nutritional information per serving (1 tablespoon):Calories 114 (97% from fat)
carb. 0g
pro. 1g
fat 12g
sat. fat 7g
chol. 82mg
sod. 35mg
calc. 6mg.
fiber 0g
carb. 0g
pro. 1g
fat 12g
sat. fat 7g
chol. 82mg
sod. 35mg
calc. 6mg.
fiber 0g
Ingredients
- ½cup (8 tablespoons) unsalted butter
- 4large egg yolks
- ¼teaspoon kosher salt
- Pinch ground mustard
- Pinch freshly ground black pepper
- 1½tablespoons fresh lemon juice
Preparation
- 1.
Put the butter into a saucepan set over low heat until butter is melted and reaches a slight simmer. - 2.
While the butter is melting, put the remaining ingredients into the blender jar. About a minute before adding the butter, run the unit on Low for about 30 seconds to combine. - 3.
With the blender still running on Low, carefully remove the pour lid from the cover. Very slowly drizzle the hot butter through the opening while using a measuring cup or dish towel to shield the opening to prevent any splatter. When adding the butter, be careful not to add the white milk solids that will be left on the bottom of the pan. - 4.
Once all the butter has been added, check hollandaise for consistency. Use a long, skinny spatula to stir, as some yolk may have accumulated in the well by the blade. If overall consistency is too thick, blend in some hot water, 1 tablespoon at a time, until desired consistency is achieved. - 5. Taste and adjust seasoning accordingly.
- 6.
Serve immediately or transfer hollandaise to a double boiler to keep warm for serving.