Summer Hollandaise

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

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  • Makes: 8 servings
  • Serving Size: 1 1/2 tablespoons
  • Makes: 3/4 cup
  • Start to Finish: 10 mins

Summer Hollandaise

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
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Nutrition Facts (Summer Hollandaise)

  • Per serving:
  • 124 kcal ,
  • 13 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 100 mg chol. ,
  • 250 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 1 g pro.

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