Description
A delicious and creamy low carb hollandaise sauce made effortlessly in a blender.
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions
- Combine egg yolks and lemon juice in a blender and blend for about 30 seconds.
- With the blender running, slowly drizzle in melted butter until emulsified.
- Add salt and cayenne pepper. Blend to combine.
- Serve immediately or store in a warm area until ready to use.
Notes
- This sauce is great over asparagus or eggs benedict.
- For a thicker sauce, add more butter.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 0 grams
- Sodium: 200 milligrams
- Fat: 11 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 1 gram
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 90 milligrams