Spring Herb Hollandaise Sauce
- Active Time 10m
- Total Time 10m
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
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 Publisher. All rights reserved.
nutrition information per serving
74 calories; 8g total fat; 40mg cholesterol; 32mg sodium; 0g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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