Thursday, April 29, 2010

Easy Hollandaise

This is another recipe for blender hollandaise. I suppose what I really should do is make all the different hollandaises at once, and that way we could see which was best. But, I didn't do that. What I should have done was something that would keep the sauce warm. Food temperature was an issue.

Easy Hollandaise Sauce

3 egg yokes
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 tablespoon cayenne pepper
1/2 cup butter, melted and hot.

  1. Place the yoks, lemon juice, salt and cayenne if desired in an electric blender and blend on low speed.
  2. Maintaining the blender at low speed, gradually pour in the butter and continue blending until sauce is thick and smooth. Makes about 3/4 of a cup.

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