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Description
Using a blender means making this classic French buttery, lemony emulsion sauce is a cinch. For the best flavor, use freshly squeezed lemon juice and the freshest eggs you can find. Hollandaise is a delicate sauce, but you can keep it warm for an hour by keeping it in a thermos jar. The recipe is a Yummly original created by Martha Holmberg.
Ingredients
Directions
- Put butter in a small saucepan and heat over medium-low until completely melted. Don't stir! You want butter to separate into a milky layer on the bottom and a layer of butterfat on top.
- Put egg yolks, lemon juice, and water into blender. Pulse to blend.
- Add lemon zest and salt to blender and process for 1 minute, pausing a couple of times to scrape down sides of blender with a rubber spatula.
- Gently reheat melted butter until hot, about 160° (check with an instant-read thermometer). With blender running, slowly drizzle in warm butter, stopping when only milky residue is left; it's okay if some liquid pours into blender, but too much can upset the fat-to-water ratio of the emulsion and cause the sauce to separate. Blend until hollandaise is light yellow, thick, and creamy, 1 minute. Discard remaining milky residue.
- Hollandaise is a delicate sauce, but you can keep it warm for an hour by keeping it in a thermos jar. Serve sauce on steamed asparagus or broccoli, baked halibut or sole, or Eggs Benedict.
NutritionView More
Calories300Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol235mg78% |
Sodium160mg7% |
Potassium30mg1% |
Protein2g4% |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate<1g0% |
Dietary Fiber0g0% |
Sugars0g0% |
Vitamin A20% |
Vitamin C4% |
Calcium4% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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