Blender Hollandaise

[Marlene]

Blender Hollandaise

Easy, foolproof hollandaise.

• 3 egg yolks at room temperature
  
• 1-1/2 T lemon juice
  
• 3/4 c butter
  
• 1 T hot water
  
• dash cayenne
  
• 1 tsp mustard
  

Put the eggs and lemon juice in a blender and blend. Melt butter until bubbly. Add the hot water and the mustard to the egg mixture and blend. Add the cayenne and salt and blend.

Pour the butter through the hole in the top of the lid of the blender, slowly, with the blender at high speed. This should take about 10-15 seconds to blend and thicken.

Keywords: Blender, Sauce

( RG1713 )