|Lemon juice||2 Tablespoon|
|Cayenne pepper||1 Dash|
|Butter||1⁄2 Cup (8 tbs)|
Mix egg yolks, lemon juice, and cayenne pepper in a blender.
Turn blender on and off, quickly, while blender is covered.
Heat butter, or margarine, until it is melted and almost boiling.
Turn blender to High Speed and add melted butter slowly, blending until sauce is thick and all butter has been added; about 30 seconds.
Pour sauce into a container and heat over warm, not hot, water until ready to serve.
Hollandaise sauce may be refrigerated or frozen and rewarmed for later use.
Serving size: Complete recipe
Calories 958 Calories from Fat 910
% Daily Value*
Total Fat 103 g158.8%
Saturated Fat 62.1 g310.5%
Trans Fat 0 g
Cholesterol 797.2 mg265.7%
Sodium 34.4 mg1.4%
Total Carbohydrates 4 g1.5%
Dietary Fiber 0.21 g0.82%
Sugars 1.1 g
Protein 8 g16.5%
Vitamin A 71.9% Vitamin C 23.4%
Calcium 8.8% Iron 7.1%
*Based on a 2000 Calorie diet