Sauces and Dressings
Instant Hollandaise Sauce - 1 cup for blenders
Makes 1 cup
Instant Hollandaise Sauce - 1 cup for blenders
Makes 1 cup
Fair warning:It is almost too easy to make this classic and decadent sauce in the Cuisinart® blender!
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 (¼ pound, 1 stick) 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 the measuring cup or dishtowel to shieldthe opening to prevent any splatter. When adding the butter, be careful not to add the white milksolids that will be left on the bottom of the pan. Once all butter has been added, checkhollandaise for consistency. Use a long, skinny spatula to stir as some yolk may haveaccumulated 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.
- 4.Taste and adjust seasoning accordingly.
- 5.Serve immediately or transfer hollandaise to a double boiler to keep warm for serving.
