2 tablespoons per serving: calories 160, total fat 17gms, carbs 0gm, fiber 0gm, protein 1gmmore
tablespoons fresh lemon juice, about 1 lemon
dash of cayenne pepper (less than ⅛ teaspoon)
pound (1 stick) unsalted butter
salt to taste
1. In a blender cup, combine the egg yolks, lemon juice, and cayenne. Cover and blend on high for about 15 seconds, turn off, and let rest. 2. Meanwhile, melt the butter in a small saucepan over high heat until almost boiling and frothy; remove and immediately bring to the blender while keeping the butter as hot as possible. 3. With the egg mixture still in it, turn the blender on high and carefully pour in the hot butter, a little at a time, until it is all incorporated. If the sauce gets too thick, it only takes a couple of drops of water to thin and you can continue 4. Season lightly with salt to taste, if needed. Hollandaise must be used right away or store in a covered glass dish for up to 1 hour on the counter in a warm, not hot, environment; do not refrigerate or reheat.