Blender Hollandaise Sauce
recipe

A classic, rich sauce perfect for asparagus, poached eggs, or seafood. This recipe is quick and easy, as the sauce is made conveniently in a blender.
Preparation Time: 10 minutes
Serving Size: 4 servings

Ingredients:

- 200 g butter
- 3 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon white wine vinegar
- 1 teaspoon salt
- A pinch of cayenne pepper

Instructions:

1. Melt the butter in the microwave on medium power or in a saucepan over low heat.
2. Separate the egg yolks from the whites, using only the yolks.
3. Warm the blender jar by pouring hot water into it for a few minutes. This prevents the sauce from curdling. Pour out the water and dry the jar.
4. Add the egg yolks, lemon juice, and white wine vinegar to the jar. Secure the lid and blend until the ingredients are combined.
5. Open the center lid and slowly drizzle the warm melted butter in a thin stream while the blender is running. Continue blending until the mixture becomes a light yellow, glossy, and thick sauce.
6. Add salt and cayenne pepper, and blend for a moment longer to incorporate the spices.
7. Pour the sauce out of the jar and serve immediately.
Nutritional Information per Serving:
- Energy: 220 kcal
- Protein: 3 g
- Carbohydrates: 0 g
- Fat: 24 g
- Salt: 0.5 g

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