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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Blender Hollandaise Sauce
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Ingredients:
- 4 Egg yolks
- 1/2 teaspoon salt
- Dash of Tabasco
- 1 Tablespoon lemon juice
- 8 Tablespoons unsalted butter
Combine egg yolks, seasonings, and lemon juice in container of blender and turn the
blender to "blend" setting — just to blend the mixture. Heat the butter until it is bubbling
and very hot, but not browned.
Remove the insert from the lid of the blender, turn the
blender to medium-high, and pour the hot butter in a thin, continuous stream. Do not
pour too fast or the eggs will not absorb the butter properly.
When the butter is absorbed and the sauce thick, turn off the blender. If the sauce should
start curdling while you are adding the butter, pour 1 tablespoon of hot water into the sauce while
the blender is running.
Makes 8 servings. 1 net gram of carbohydrate per serving.
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