Green Hollandaise Sauce
Recipe: #6420
September 05, 2012
Categories: Sauce, Eggs, French, 5 Ingredients Or Less, 5-Minute Prep, Birthday, Brunch, Fathers Day, Mothers Day, Romantic Dinner, Valentine's Day, Gluten-Free, Low Carbohydrate, Vegetarian, more
"A simple play on the more traditional hollandaise; a bit more savory and not quite as lemony as the traditional. Fantastic served over my 'Baked Egg Stuffed Tomatoes.' Makes a great brunch item for a special Sunday, or for company. The sauce itself is great over broccoli, asparagus, fish, scallops, etc. Made right in the blender."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (45.3 g)
- Calories 220.4
- Total Fat - 24.3 g
- Saturated Fat - 14.8 g
- Cholesterol - 63.8 mg
- Sodium - 186.3 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.1 g
- Sugars - 0.9 g
- Protein - 0.4 g
- Calcium - 10.7 mg
- Iron - 0.1 mg
- Vitamin C - 4.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Add the eggs, lemon juice (start with 1 1/2 tablespoons), parsley, dill, salt, and a pinch of pepper to a blender; then, pulse to combine. Then on medium to medium high speed, slowly add in the HOT melted butter, just a little at a time. And I mean VERY little, just a very light stream. First, you don't want to cook your eggs with the hot butter; and second, you want to thicken the sauce. This only happens when you add a very light stream very slowly. Once the sauce has thickened, taste for seasoning. You can add a bit more butter, more salt or pepper. Season and blend once again.
Step 2
Serve ... Drizzle over your favorite vegetables, seafood, or eggs and ENJOY!
Tips
No special items needed.
0 Reviews
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