10-Second Hollandaise
Notes: Sure, we've gone low-fat in general, but we haven't abandoned the classics for special occasions. In fact, they're coming back. Motto: If you can't trim fat, trim time. Serve this easy hollandaise over hot cooked asparagus or broccoli.
How to Make It
Step 1
1
Melt butter in a pan over medium heat or in a microwave oven.
Step 2
2
Put egg yolks, 1 tablespoon lemon juice, 1 tablespoon water, and mustard in a blender or food processor.
Step 3
3
Whirl on high speed to blend, then add butter in a slow, steady stream.
Step 4
4
Add remaining lemon juice, cayenne, and salt to taste; whirl just to blend. Use at once or store in a thermos up to 30 minutes.
Step 5
5
Nutritional analysis per tablespoon.
Ingredients
3/4 cup (3/8 lb.) butter or margarine
3 large egg yolk
About 1 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
Cayenne
Salt
Directions
Step 1
1
Melt butter in a pan over medium heat or in a microwave oven.
Step 2
2
Put egg yolks, 1 tablespoon lemon juice, 1 tablespoon water, and mustard in a blender or food processor.
Step 3
3
Whirl on high speed to blend, then add butter in a slow, steady stream.
Step 4
4
Add remaining lemon juice, cayenne, and salt to taste; whirl just to blend. Use at once or store in a thermos up to 30 minutes.
Step 5
5
Nutritional analysis per tablespoon.
