Sunday, February 2, 2014

LC Eggs Benny with Blender Hollandaise Sauce

I had a craving for Eggs Benedict this morning, and remembered I had a recipe for low carb Blender Hollandaise Sauce from Low Carb Luxury. My camera doesn't seem to like taking clear concise and right-colour pictures. Maybe I need to get a cheap digital! LOL
Anyway, I added a touch of Dijon mustard to this as well. It added a nice flavour and depth to the sauce. I did not add the Tabasco sauce. Make sure you follow the recipe and instructions carefully, or else you may have a sauce that separates. I believe it can come together again by adding a tbsp. of hot water and mixing well, but I haven't tried that. I love adding asparagus to eggs benedict. This was very satisfying, creamy and yummy. Below is the Hollandaise recipe.

Blender Hollandaise Sauce

  • 4 Egg yolks
  • 1/2 teaspoon salt
  • Dash of Tabasco
  • 1 Tablespoon lemon juice
  • 8 Tablespoons unsalted 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 of hot water into the sauce while the blender is running.

Makes 8 servings. 

1 net gram of carbohydrate per serving.

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