Hollandaise Sauce |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 cup | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 egg yolks, at room temperature | 1/2 teaspoon salt | 1/2 teaspoon dry mustard |
| shot of Tabasco | 1/4 pound butter, melted | |
| 1 | Into a blender place the yolks, salt, mustard, lemon juice, and Tabasco. Blend for 3 seconds. Then, while blender is going, pour in the butter, which should be hot. (The temperature of the butter is the secret: Make it very hot without burning it, and the hollandaise will thicken immediately). |
| 2 | Serve on Vegetables, poached eggs, or meats. |