Hollandaise Sauce - Easy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 egg yolks
1 tablespoon lemon juice, or more as desired for flavor
1 teaspoon Dijon mustard
¼ teaspoon salt
pinch of cayenne pepper
½ cup unsalted butter or ghee, or more for a thinner consistency, melted and hot
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Directions: |
Directions:Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
Pour the hollandaise sauce into a small bowl and serve while warm. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:5 minutes |
Personal
Notes: |
Personal
Notes: Perfect for asparagus to salmon to eggs Benedict!
Butter needs to be hot, not just melted. The recipe will not emulsify with lukewarm butter. Want more sauce? Just add another yolk and up to another ½ cup of melted butter.
If sauce breaks there are a couple options to fix. (1) Blend 1-2 tablespoons of boiling hot water: As you’re blending, slowly add in the hot water and blend until the consistency is right. (2) Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.
Reheating is simple too. In microwave for 15 seconds in a glass bowl, or over low heat on the stove.
Calories: 249, Carbs 1g, Protein: 2g, Fat: 27g, Sodium: 369mg, Sugar: 1g
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