Creamy Blender Hollandaise

6
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #36219

January 03, 2021



"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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