Hollandaise sauce is a great way to add some extra flavor in your dishes. It can be used in many different recipes, but today we will focus on using the blender hollandaise recipe for eggs benedict. This is a perfect breakfast dish that you will want to make again and again!
Hollandaise sauce is made up of butter, lemon juice, egg yolks, salt and pepper. The sauce gets its rich taste from emulsifying the ingredients together with heat. Hollandaise sauce has been around since the 17th century when it was served at Le Grand Véfour restaurant in Paris. Since then it has become popular all over France under Louis XVIII’s reign where he had his own
prep: 5 mins total: 5 mins Servings: 6 Yield: 6 servings
1 dash hot pepper sauce (e.g. Tabasco™)
¼ teaspoon Dijon mustard
3 egg yolks
½ cup butter
1 tablespoon lemon juice
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Per Serving: 163 calories; protein 1.5g; carbohydrates 0.6g; fat 17.5g; cholesterol 143.1mg; sodium 119.2mg.