Sun Dried Tomato Hollandaise Sauce

2m
Prep Time
5m
Cook Time
7m
Ready In


"Not just for eggs benedict. This is a wonderful change from the traditional LEMONY hollandaise. I serve this over poached fish, grilled salmon; wonderful with seared scallops and grilled or steamed vegetables. And my favorite ... my version of eggs benedict with scrambled eggs, proscuitto, cheese, olives, and toasted baguettes - a Mediterranean Eggs Benedict. Topped of course with my hollandaise sauce."

Original is 4 servings

Nutritional

  • Serving Size: 1 (55.8 g)
  • Calories 362.9
  • Total Fat - 40.9 g
  • Saturated Fat - 17 g
  • Cholesterol - 61 mg
  • Sodium - 203.3 mg
  • Total Carbohydrate - 0.5 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.3 g
  • Protein - 0.3 g
  • Calcium - 7.8 mg
  • Iron - 0.1 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Base ... Add the egg yolks, sun dried tomatoes, lemon juice, salt and pepper to a blender and pulse a few times to combine.

Step 2

Butter and Oil ... In a small measuring cup, add the butter and melt on medium heat in the microwave. Add the oil to the butter, and heat again so the mix is warm.

Step 3

Sauce ... In the blender, very slowly add the olive oil butter mixture on low speed until you get a nice creamy sauce.

Step 4

Serve ... Drizzle over any of your favorites. ENJOY! Serve over eggs, vegetables, seafood, etc. Really delicious!

Tips


No special items needed.

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