Pioneer Woman's Blender Hollandaise Sauce
Recipe: #6013
July 26, 2012
Categories: Sauce, Eggs, Lemon 5 Ingredients Or Less, 5-Minute Prep, more
"Haven't made this yet, but it sure sounds a lot easier than the cooking method. This makes enough for 3 Eggs Benedict."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (236 g)
- Calories 593.2
- Total Fat - 59.5 g
- Saturated Fat - 10.5 g
- Cholesterol - 8.9 mg
- Sodium - 483 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 0 g
- Sugars - 14.5 g
- Protein - 0.3 g
- Calcium - 10.6 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn!
Step 2
Separate three eggs and place the yolks into a blender.(You can freeze the whites in zip lock bags).
Step 3
Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.
Tips
No special items needed.
1 Reviews
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