JIFFY HOLLANDAISE SAUCE
Taken from "The Low-Carb Comfort Food Cookbook." "It's one of those delicious sauces that's usually hard to make and that used to be off limits, anyway. Now you can enjoy the buttery sauce within reason, and this version is a quickie. Serve it over steamed asparagus or anything you like--it always tastes great. Instead of steaming yourselt over a water bath (double boiler), whip up this sauce right away when you are ready to serve."
Provided by Tarbean
Categories Sauces
Time 5m
Yield 12 Tbs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the egg yolk in a blender. Add the salt, pepper, and cumin if used. Do not turn on blender yet.
- Add the lemon juice and water to the melted butter. Turn on the blender, mixing the eggs for 30 seconds, then dribble the butter mixture into the blender slowly in a very thin stream. Adjust seasonings and serve immediately. You may also keep it hot in a double boiler over hot (never boiling) water until you need to serv it.
Nutrition Facts : Calories 241.1, Fat 26.1, SaturatedFat 15.7, Cholesterol 185.5, Sodium 208, Carbohydrate 0.7, Sugar 0.2, Protein 2.1
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