Serves: 5
Total Calories: 251

4 eggs yolk large
4 teaspoons lemon juice
2/3 cup butter or margarine, melted to bubbling
1 tablespoon water hot tap

At least 10 minutes or up to2 days before serving: Place egg yolks and lemon juice in a blender container. Cover and blend until smooth.

With motor running, slowly add hot butter in a thin, steady stream (mixture thickens as butter is added). Scrape sides as needed and add water to thin while continuing to blend until smooth. If making ahead, transfer to a bowl. Place plastic wrap directly on surface and refrigerate up to 2 days.

To reheat, place Hollandaise in the top of a double boiler or in a bowl that fits snugly over a saucepan. Water in bottom pan should be hot, not boiling. Whisk sauce until heated. If sauce needs thinning, whisk in additional hot water, 1 teaspoon at a time.

Serve hot over Bacon and Sprouts Benedict Vegetarian Omelet Filling Easy Oven Omelet or food of your choice.

Note: If reheating sauce in a microwave oven, use low setting to prevent curdling.

Nutritional Facts:

Serves: 5
Total Calories: 251
Calories from Fat: 235

More Recipes from the Best Brunches Cookbook:
Apricot Ham Glaze
Blender Béarnaise Sauce
Blender Hollandaise Sauce
Peach Nectar Sauce For Fruit
Rich Blueberry Topping
Sausage Gravy
Strawberry Sauce