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Summer Hollandaise

  • Makes: 8 servings
  • Start to Finish: 10 mins

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)

  • 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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