Hollandaise Sauce Recipe
Instead of whisking away in the kitchen, try this light, lemony butter emulsion designed for the blender.
Overview
Total time: 30 S
Servings: 5
Calories: 220
Ingredients
- 3 egg yolks*
- 1 tbsp. fresh lemon juice
- 1/2 tsp. kosher salt
- 1/8 tsp. ground cayenne pepper
- 9 tbsp. unsalted butter melted
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 180mg
- Sodium: 200mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 2g
Instructions
- Add all ingredients but butter to FourSide jar and secure lid. Select "Sauces."
- Remove vented lid insert, press "Speed Up" to Speed 1 and slowly drizzle melted butter through vent over duration of cycle.
- Keep sauce warm until serving.
*Consuming raw or undercooked eggs or egg products can increase your risk of foodborne illness. To reduce the risk, use pasteurized eggs.
This recipe has too much lemon juice and salt in it. I highly recommend lessening the amount.
Leave a comment