Hollandaise Sauce

• porciones: 12 servings
• tiempo total: 5 minutes

Ingredientes

4 large egg yolks, room temp

1 Tbsp freshly squeezed lemon juice

1 cup salted butter, hot melted

Instrucciones

In a high speed blender, blend yolks and lemon juice on medium low speed until just combined.Transfer hot melted butter to a liquid measuring cup

With the blender running pour the butter very slowly in a steady stream into the egg mixture through the top

Blend until pale yellow and slightly thickened.Remove the sauce from the blender and use immediately or set aside in a bowl, covered with plastic wrap, pressing it down until it touches the sauce

When ready to serve, stir in 1 or 2 tablespoons of hot water and stir until desired consistency.

Nutrición

• Tamaño de la Porción: 12
• Calorías: 154
• Grasa Total: 17 g
• Grasa Saturada: 11 g
• Colesterol: 102 mg
• Sodio: 112 mg
• Carbohidratos Totales: 0 g
• Fibra Dietética: 0 g
• Azúcares Totales: 0 g
• Proteína: 1 g