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10-Second Hollandaise





Yields
About 1 1/4 cups, enough for 8 to 10 servings (about 2 1/2 lb. of vegetables)

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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 71Calories from Fat 99
% Daily Value *
Total Fat 7.8g12%

Saturated Fat 4.6g23%
Cholesterol 51mg17%
Sodium 79mg4%
Total Carbohydrate 0.1g1%

Dietary Fiber 0.0g0%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.