Green Hollandaise Sauce
Created by Kchurchill5 on September 5, 2012
- Servings: 4-8
- Prep Time: 5m
- Cook Time: 2m
- Recipe #6420
Ingredients
- 3 egg yolks (extra large egg yolks, room temp)
- 1/4 pound unsalted butter (melted)
- 1 1/2 to 2 tablespoons fresh lemon juice
- 2 tablespoon parsley, chopped
- 1 tablespoon dill, chopped
- 2 tablespoons basil, chopped
- 1/4 teaspoon kosher salt
- Pinch fresh ground pepper
How to Make
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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.
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Step 2: Serve ... Drizzle over your favorite vegetables, seafood, or eggs and ENJOY!
Nutritional Facts
- 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