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Spring Herb Hollandaise Sauce

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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes about 1 2/3 cups
Stabilized with mustard and mayonnaise, this fail-safe Hollandaise sauce can be made ahead and gently rewarmed. Serve it with steamed asparagus, artichokes and poached eggs.
1/3 cup regular mayonnaise
3 large egg yolks
3 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1/4 teaspoon cayenne pepper
3/4 cup unsalted butter, melted, hot

1 teaspoon grated lemon peel
3 tablespoons boiling water
1 tablespoon each minced fresh tarragon, mint and basil
Spring Herb Hollandaise Sauce Recipe at
Combine first 5 ingredients in food processor. Blend 5 seconds. With machine running, carefully pour melted butter down feed tube and process until well-blended.

Transfer sauce to double-boiler set over simmering water. Add lemon peel and boiling water. Whisk until sauce is very hot, about 4 minutes. Whisk in herbs. Season to taste with salt and pepper.

Serving size = 2 tablespoons

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 2/3 cups
Calories: 74
Fat. Total: 8g
% Cal. from Fat: 97%
Cholesterol: 40mg
Sodium: 32mg
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