Try this Quick Hollandaise recipe, or contribute your own.
Suggest a better descriptionIn a blender, combine the egg yolks, lemon juice, cayenne, and 1/2 teaspoon salt and blend until frothy.
Heat the butter in a small saucepan over medium heat until bubbling ( do not let it brown ). With the blender running, remove the center cap from the lid and add the hot butter in a thin stream, blending until thickened. If the sauce is too thick, add warm water, 1 tablespoon at a time, to achieve the desired consistency.
TIP: To keep the sauce warm for up to 20 minutes, transfer it to a small heatproof pitcher and cover the surface of the sauce direcly with plastic wrap. Set in a saucepan with 2 inches of barely simmering water until ready to serve.
NOTE: Because the eggs in this recipe are not cooked, there is a risk of food-borne illness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1649g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5183 | ||
Calories from Fat: 3901 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 433.4g | 578 % | |
Saturated Fat 155.9g | 780 % | |
Monounsaturated Fat 191.6g | ||
Polyunsanturated Fat 68.8g | ||
Cholesterol 20138.9mg | 6197 % | |
Sodium 935.2mg | 32 % | |
Potassium 1834.1mg | 48 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 60.4g | ||
Protein 259.1g | 370 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5183
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