Easy Blender Hollandaise Sauce Recipe Low Carb
Delicious on steak, eggs, asparagus, broccoli, chicken and fish. It is no wonder it is one of the 'Mother Sauces'. Naturally Low Carb too!
Servings: 3 /4 cup
Ingredients
- 1/2 cup butter
- 3 egg yolks
- 2 T. lemon juice
- pinch salt
- dash cayenne
Instructions
- Put yolks, lemon juice, salt, and cayenne in blender and pulse it for about 15 seconds, till ingredients are emulsified
- Heat butter in a small pan,
- As the butter heats, it will become golden in color and the milk solids in it will begin to brown and drop to the bottom. Do not allow milk solids to blacken.
- When butter is well heated as described above, turn on the blender and slowly pour the hot butter in a thin stream into the blender, avoiding adding milk solids at the bottom of the pan.
- After butter has been poured in, allow ingredients to continue to incorporate 5 seconds, but no longer or it may break the sauce. Serve immediately.
Notes
Don't try to take a short cut and melt the butter in the microwave. It will not get hot enough to 'cook' the sauce and it will not thicken up enough.