Blender Hollandaise

Blender Hollandaise

MAKES 3/4 CUP

Ingredients

  • 3 egg yolks from large eggs*
  • 1 tablespoon fresh lemon juice (plus more to taste)
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt (plus more to taste)

Optional Ingredients

  • Hot sauce or cayenne pepper

Directions

  1. In the pitcher of a blender, combine yolks, lemon juice, mustard, and salt. Secure lid and blend on low a few seconds to combine.
  2. Remove cap from center of secured lid. With blender on medium-low speed, add melted butter in a slow, thin stream to form a silky sauce. Stop blending as soon as all the butter is added.
  3. Taste and add a little more lemon juice, salt, or dash of hot sauce, as desired. Serve immediately.
  4. * This recipe contains raw egg yolks. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness.

Nutrition

  • Calories: 250
  • Fat: 27.0 g
  • Saturated Fat: 16.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 220.0 mg
  • Sodium: 340.0 mg
  • Carbohydrates: 1.0 g
  • Fiber: 0.0 g
  • Added Sugars: 0.0 g
  • Sugar: 0.0 g
  • Protein: 2.0 g