Summer Hollandaise

Making this sauce in a blender means there's no fear of it separating.

Summer Hollandaise Enlarge Image
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Makes:
8 servings
Serving Size:
1 1/2 tablespoons
Yields:
3/4 cup
Start to Finish:
10 mins
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Summer Hollandaise

Ingredients
3
pasteurized egg yolks
1/2
lemon, juiced
1/2
teaspoon salt
 
Pinch of mustard powder
 
Pinch of ground white pepper (optional)
1/2
1
teaspoon snipped fresh tarragon leaves

Directions

  1. In a blender container or small food processor, combine egg yolks, lemon juice, salt, mustard powder, and white pepper, if using. Cover; blend or process until smooth. With machine running, drizzle in melted butter until thickened. Add tarragon; blend just until chopped. Transfer to a small saucepan and gently heat over low heat, 2 to 4 minutes, until warm. Serve with Grilled Vegetables

Nutrition Facts

(Summer Hollandaise)
    Per serving:
  • 124 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 100 mg chol.,
  • 250 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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