Blender Hollandaise Sauce
gash last edited by
3 egg yolks
1 pinch of cayenne pepper
1/2 cup butter
1/4 tsp salt
1-2 tablespoons fresh squeezed lemon juice
Place egg yolks, lemon juice, salt and pepper in blender container, blend on high for about 5 seconds.
Melt the butter in pot on stove, nice and bubbly is best.
Turn blender on high and drizzle the butter into container, sauce will thicken almost immediately. Once all the butter is poured in, use sauce immediately.
*1/4 tsp Dijon mustard can be added to tame this sauce down a bit.
This sauce is great over vegetables, or use for making Eggs Benedict.