Summer Hollandaise Sauce

By á-42947

(Per serving: 124 calories, 13 g fat, 100mg cholesterol, 250mg sodium, 1 gram protein)

Ingredients

• 3 pasteurized egg yolks
• 1/2 lemon, juiced
• 1/2 tsp. salt
• Pinch of mustard powder
• Pinch of ground white pepper (optional)
• 1/2 cup butter, melted
• 1 tsp. snipped fresh tarragon leaves

Details

Adapted from bhg.com

Preparation

Step 1

1. In a blender container or small food processor, combine egg yolks, lemon juice, salt, mustard powder, and white pepper, if desired. Cover; Blend or process until smooth. With machine running, drizzle in melted butter until thickened. Add tarragon; blend until just chopped.
2. Transfer to a small saucepan and gently heat over low heat, 2-4 minutes, until warm.
3. Serve with grilled veggies

(Make ahead: chill sauce up to 8 hours, gently reheat before serving)