Hollandaise Sauce
This blender version of the classic sauce is quick, easy and delicious. Serve it with Eggs Benedict or steamed asparagus. Makes about a 1/2 cup.
Servings: 4
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  1. Heat the butter in a saucepan over low heat until gently bubbling.
  2. Meanwhile, place the egg yolks in a blender or food processor and blend for a few seconds.
  3. With the motor running, add the lemon juice, salt, cayenne and nutmeg (which is optional).
  4. Slowly add the melted butter in a thin stream and blend for 10 seconds, or until thickened and smooth.
Nutrition summary
There are 223 calories in 1 serving of Hollandaise Sauce.
Calorie split: 81% fat, 14% carbs, 5% protein.
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