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| This family would probably eat hollandaise on ice cream! We love it! |
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| 4 |
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Egg yolks |
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| 2 Tbs |
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Lemon juice |
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| 2 sticks |
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Butter |
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| ¼ tsp |
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Salt |
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| Dash |
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Cayenne pepper |
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| 1 |
Put all ingredients into a blender except the butter. |
| 2 |
Melt butter until bubbling - but do not brown. |
| 3 |
Cover container and blend on high speed for 15 seconds. |
| 4 |
Continue blending, but immediately remove cover and pour in the hot butter in a steady stream. |
| 5 |
Serve sauce immediately, or keep warm by setting the container into a saucepan containing 2 inches of hot water. |
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| Yield: Six servings |
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| Cooking Tips |
| Should the sauce become too thick to pour, return the container to the blender, add 1 tablespoon or more of hot water and blend briefly. For a thinner sauce, heat 2 tablespoons water with the butter. |
| FOR FOUR SERVINGS: decrease egg yolks to 3 and use one stick of butter. Other ingredients remain the same. |
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