Roasted Garlic Hollandaise Sauce
Hollandaise Sauce is a classic recipe notorious for being served over Eggs Benedict and asparagus. Adding roasted garlic gives this creamy sauce even more flavor and using a blender makes it super quick and easy to prepare. Roasted Garlic Hollandaise is even a great way to add some extra flavor to low carb and keto diets.
Servings: 8 servings
- 1/2 cup unsalted butter
- 4 egg yolks
- 4 cloves roasted garlic
- 1 tablespoon lemon juice (fresh squeezed)
- 1/4 teaspoon salt
Melt the butter in the microwave using 20-second increments or in small saucepan over medium heat until very hot and foamy, but not browning.
Add the egg yolks, roasted garlic, lemon juice and salt to the blender and turn it onto high.
With the blender running, slowly drizzle in the melted butter through the flap on the lid until it’s well combined and starts to thicken, about 60-90 seconds.
Transfer the sauce to a bowl for serving.
Tips and Techniques for the Best Hollandaise Sauce
** Nutritional information is an estimate and may vary.
- Be sure to use unsalted butter. You can control the amount of salt better that way.
- Fresh lemon juice works best. While you can use bottled lemon juice, it just doesn’t taste the same.
- Hollandaise sauce is best the day it’s made.
Serving: 1serving | Calories: 133kcal | Carbohydrates: 1g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 79mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg