Quick and Easy Hollandaise Sauce
Got this from Papa Lew's Classic Eggs Benedict recipe (see link below) and the technique for the hollandaise was so awesome I had to post just the sauce separately. Thanks to Papa Lew and go check out his Eggs Benedict recipe.
- Preparing Time: 5 minutes
- Total Time: 10 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 5 egg yolks
- 1/4 teaspoon cayenne pepper
- 2 1/2 tablespoon lemon juice
- Carbohydrate 1.27193718869224 g
- Cholesterol 384.345000103234 mg
- Fat 51.7296587889457 g
- Fiber 0.0496625011962851 g
- Protein 3.88467062545936 g
- Saturated Fat 31.2102790246648 g
- Serving Size 1 1 Serving (83g)
- Sodium 19.7592395887499 mg
- Sugar 1.22227468749595 g
- Trans Fat 3.45084275272634 g
- Calories 476 calories
Place the 4 egg yolks, lemon juice, salt and pepper in a bowl. Place that bowl in a larger bowl of luke warm water. (This gets the chill off the eggs) Put the 2 sticks of butter in a measuring cup. After about 5 minutes, empty the egg yolk mixture into a blender. Melt butter in microwave until hot, about a minute. Run blender on high and slowly add the melted butter. Sauce will thicken.
