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10-Second Hollandaise

Yield 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

Nutrition 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

How to Make It

  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.

  5. Nutritional analysis per tablespoon.