Blender Hollandaise Sauce for Trout
Yield
1 servingsPrep
5 minCook
?Ready
5 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 3 | each |
egg yolks
|
*
|
| ½ | each |
lemon
juice of |
|
| 1 | x |
salt
to taste |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 3 | each |
egg yolks
|
*
|
| 0.5 | each |
lemon
juice of |
|
| 1 | x |
salt
to taste |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
Directions
Melt the butter and keep it hot, but do not brown.
Put the yolks, lemon juice, salt and cayenne in the container of en electric blender.
Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth.
About ¾ cup.
