Creamy Blender Hollandaise
Recipe: #36219
January 03, 2021
Categories: Sauce, Hot sauces, Eggs, Gluten-Free, Low Carbohydrate, Vegetarian Kosher Dairy, more
"This is a recipe I got out of a women's magazine in the early 70s. It was suggested to use this over vegetables, broiled crumb-topped tomatoes and mushrooms, or on toasted bun halves with sliced ham and broccoli spears."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (156.8 g)
- Calories 576.1
- Total Fat - 52.5 g
- Saturated Fat - 24.1 g
- Cholesterol - 1374.5 mg
- Sodium - 238.9 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.1 g
- Sugars - 1.2 g
- Protein - 20.3 g
- Calcium - 175.8 mg
- Iron - 3.4 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place egg yolks, cheese and cayenne in blender. Been on low until cheese is smooth.
Step 2
Heat butter and lemon juice until butter is melted.
Step 3
With blender running, slowly pour in butter mixture and blend until it's thick and fluffy.
Step 4
Transfer mixture to the top of a double boiler and stir occasionally over warm water until ready to serve.
Tips
No special items needed.
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