Some people stay away from making Hollandaise Sauce because it looks to complicated. Who really understands anything about double boilers???
If it ain’t easy, I ain’t gonna do it, plain and simple.
THIS IS EASY! Give it a shot!
Nummy on asparagus. Shown here, I layered it on some quickly pan fried in butter cut up portabella mushrooms, an egg, and some bacon bits. I served it with a chopped salad and it became a great brunch for Sunday morning!
Blender Hollandaise Sauce
5 minutes prep
10 minutes start to finish
3 egg yolks
1/4 tsp Dijon Mustard
1 tbsp lemon juice
1 dash of hot pepper sauce
1/2 cup butter
Combine egg yolks, mustard, lemon juice, and hot pepper sauce in the container of a blender. Cover and blend for about 5 seconds.
Heat the butter until completely melted. Set the blender on high speed and slowly pour the butter into the egg yolk mixture in a thin stream. The sauce should thicken up immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot water.
107g Fat (95% calories from fat)
2g Carbohydrate; trace Dietary Fiber
886mg Cholesterol; 989mg Sodium; 98mg Potassium
18g Fat (95% calories from fat)
trace Carbohydrate; trace Dietary Fiber
148mg Cholesterol; 165mg Sodium; 16mg Potassium
Serving Idea: I serve this over chopped up, slightly sauteed in butter portabella mushrooms with an egg on top, lightly sprinkled with bacon bits. YUM!!!
Note: Use immediately, this doesn’t keep well. Has a tendency to separate.
Love this recipe, I’ve used it for years. Yes, its simple. Yes it’s fabulous! It also reheats well as long as you do it slowly stirring as you go. Key is to make sure the butter is very hot!