Joined
·
7,747 Posts
Blender Hollandaise Sauce
Recipe Description
Makes 8 servings. 1 net gram of carbohydrate per
serving.
Great over steamed vegetables
Preparation Steps:serving.
Great over steamed vegetables
Level of Difficulty:Easy
Time Needed:
Ingredients:Ingredients:
4 Egg yolks
1/2 teaspoon salt
Dash of Tabasco
1 Tablespoon lemon
juice
8 Tablespoons
unsalted butter
Serves:4 Egg yolks
1/2 teaspoon salt
Dash of Tabasco
1 Tablespoon lemon
juice
8 Tablespoons
unsalted butter
Directions:Combine egg yolks, seasonings, and lemon juice in
container of blender and turn the blender to "blend"
setting — just to blend the mixture. Heat the butter
until it is bubbling and very hot, but not browned.
Remove the insert from the lid of the blender, turn
the blender to medium-high, and pour the hot butter
in a thin, continuous stream. Do not pour too fast or
the eggs will not absorb the butter properly.
When the butter is absorbed and the sauce thick,
turn off the blender. If the sauce should start
curdling while you are adding the butter, pour 1
tablespoon of hot water into the sauce while the
blender is running.
container of blender and turn the blender to "blend"
setting — just to blend the mixture. Heat the butter
until it is bubbling and very hot, but not browned.
Remove the insert from the lid of the blender, turn
the blender to medium-high, and pour the hot butter
in a thin, continuous stream. Do not pour too fast or
the eggs will not absorb the butter properly.
When the butter is absorbed and the sauce thick,
turn off the blender. If the sauce should start
curdling while you are adding the butter, pour 1
tablespoon of hot water into the sauce while the
blender is running.
