- Makes: 8 servings
- Start to Finish: 10 mins
- 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
- 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 ,
- 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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