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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Summer Hollandaise

Makes: 8 servings
Serving size: 1 1/2tablespoons Yield: 3/4 cup
Start to Finish 10 mins
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  cup  butter, melted
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 124,
  • Fat, total (g) 13,
  • chol. (mg) 100,
  • sat. fat (g) 8,
  • carb. (g) 1,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 1,
  • vit. A (IU) 460,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 11,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 250,
  • Potassium (mg) 17,
  • calcium (mg) 12,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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