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Add a photoServings: 2
Ingredients
- 3 egg yolks
- 2 tbsp. lemon juice
- 1/4 teaspoon salt
- Dash of cayenne pepper
- 1/2 c. butter
Directions
- Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan till bubbly. Don't burn. Cover blender and whirl at high speed for 2 or possibly 3 seconds. Remove center section of cover or possibly entire cover and at high speed pour in warm butter in a thin, steady stream. It will take about 30 seconds. Do not use residue in pan.
- Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or possibly 3 days. Do not let it stand around in hot temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 2 servings | |
| Calories 411 | |
| Calories from Fat 405 | 99% |
| Total Fat 46.07g | 58% |
| Saturated Fat 29.16g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 618mg | 26% |
| Potassium 37mg | 1% |
| Total Carbs 1.47g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.42g | 0% |
| Protein 0.57g | 1% |
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