10-Second Hollandaise

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

Ingredients

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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

Preparation

1. Melt butter in a pan over medium heat or in a microwave oven.

2. Put egg yolks, 1 tablespoon lemon juice, 1 tablespoon water, and mustard in a blender or food processor.

3. Whirl on high speed to blend, then add butter in a slow, steady stream.

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.

Nutritional analysis per tablespoon.

Created date

June 2004

Nutritional Information

Calories 71
Caloriesfromfat 99 %
Protein 0.5 g
Fat 7.8 g
Satfat 4.6 g
Carbohydrate 0.1 g
Fiber 0.0 g
Sodium 79 mg
Cholesterol 51 mg