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Blender Hollandaise Sauce for Trout

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Submitted by marljac

YIELD

1 servings

PREP

5 min

COOK

?

READY

5 min

Ingredients

½ 118
CUP ML BUTTER
3 3
EACH EACH EGG YOLKS *
½ 0.5
EACH EACH LEMON
juice of
1 1
X X SALT
to taste *
1 1
PINCH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 818 101% from fat
 % Daily Value *
Total Fat 92g 142%
Saturated Fat 58g 292%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 654mg 27%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 57% Vitamin C 18%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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