Blender Hollandaise Sauce
- 4 egg yolks
- 1/2 easpoon salt
- 1 dash Tabasco sauce
- 1 tablespoon lemon juice
- 8 tablespoons butter
Combine egg yolks, seasonings, and lemon juice in container of blender and turn the blender to "blend" setting, just to blend the mixture.
Heat the butter until it is bubbling and very hot, but not browned. Remove the insert from the lid of the blender, turn the blender to medium-high and pour the hot butter in a thin, continuous stream. Do not pour too fast or the eggs will not absorb the butter properly.
When the butter is absorbed and the sauce thick, turn off the blender. If the sauce should start curdling while you are adding the butter, pour 1 tablespoon hot water into the sauce while the blender is running.
This recipe yields 8 servings; 1 carb gram per serving.