Ingredients for Jiffy Hollandaise Sauce
- Egg Yolks
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Ground Cumin
- 1 tablespoon lemon juice
- 1 tablespoon warm water
- Butter
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How to Make Jiffy Hollandaise Sauce
- Place 2 large egg yolks in a blender.
- Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cumin (optional).
- Do not turn on the blender yet.
- In a separate small saucepan, melt 1 cup (2 sticks) unsalted butter over low heat. Whisk in 1 tablespoon lemon juice and 1 tablespoon of warm water.
- With the blender running on low speed, slowly drizzle the warm butter mixture into the egg yolks in a thin, steady stream. Blend until the sauce is thick and emulsified (about 30 seconds).
- Taste and adjust seasonings as needed. Add more lemon juice for tang or salt and pepper to taste.
- Serve immediately for the best flavor and texture. For later serving, keep warm in a double boiler over simmering water.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
78g
Carbs
0g
