Hollandaise Sauce

• portions: 12 servings
• temps total: 5 minutes

Ingrédients

4 large egg yolks, room temp

1 Tbsp freshly squeezed lemon juice

1 cup salted butter, hot melted

Instructions

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.

Nutrition

• Taille de Portion: 12
• Calories: 154
• Lipides Totaux: 17 g
• Lipides Saturés: 11 g
• Cholestérol: 102 mg
• Sodium: 112 mg
• Glucides Totaux: 0 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 0 g
• Protéines: 1 g