Recipes of Stephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Hollandaise Sauce

Saturday, June 22, 2019
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Total time
5 minutes
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Preparation time
5 minutes
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Portions
6

Creamy, tangy hollandaise sauce, prepared in a blender.

Ingredients
or3 large egg yolks
orjuice from one lemon
or1 tsp vinegar-based hot sauce
or1.5 sticks of salted butter
or1/2 teaspoon table salt
Preparation
1.
In a blender, add the eggs, lemon juice, and hot sauce.
2.
In the microwave or a saucepan, heat the butter until very hot and foamy.
3.
Turn on the blender to blend the egg yolk and spices. With the blender running, slowly add the butter to emulsify.
4.
Blend until the sauce is very smooth. If the sauce is too thick, add one teaspoon of hot water.
5.
Taste the sauce and season with the salt, if needed. Serve immediately or keep warm in a heatproof bowl over a pan of hot water until ready to serve.
Nutritional information
Per 100 gPer portion (46 g)% DRI
Energy503 kcal232 kcal12 %
Fat55 g25 g39 %
Fatty acids, total saturated33 g15 g77 %
Cholesterol332 mg153 mg51 %
Sodium870 mg400 mg17 %
Carbohydrate2 g1 g0 %
Sugars1 g0 gremove
Fiber0 g0 g0 %
Protein4 g2 gremove