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Blender Mustard Hollandaise

fast.cook's picture
  Egg yolks 4
  Fresh lemon juice 2 Tablespoon
  Butter 1 Cup (16 tbs)
  Hot water 4 Teaspoon
  Salt 1⁄2 Teaspoon
  Dijon mustard 1 Tablespoon

Combine the egg yolks and the lemon juice in the blender.
Cover, blend 10 seconds.
Melt butter 2 minutes at HIGH.
Gradually add hot water to egg yolks, while blending at medium speed, then add the hot butter, in a slow steady stream.
Stop blender.
Add the salt and mustard.
Beat 20 seconds.
Pour into warm dish and serve.
A personal note: To turn leftover ketchup into a sauce, remove metal cap from bottle, add a spoonful or two of leftover red wine or cream or orange juice or Madeira, and a square of butter.
Microwave 2 to 3 minutes at MEDIUM, depending on quantity.
Add to brown sauce or spaghetti sauce or serve over rice.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1836 Calories from Fat 1762

% Daily Value*

Total Fat 200 g307.8%

Saturated Fat 121.4 g607.1%

Trans Fat 0 g

Cholesterol 1224.2 mg408.1%

Sodium 1024.2 mg42.7%

Total Carbohydrates 6 g2%

Dietary Fiber 0.66 g2.6%

Sugars 1.2 g

Protein 13 g25.4%

Vitamin A 129.9% Vitamin C 23%

Calcium 13.5% Iron 9.4%

*Based on a 2000 Calorie diet

Blender Mustard Hollandaise Recipe