Hollandaise Sauce
The smoothness of the sauce comes from the blended egg yolks and butter. The lemon juice adds a fresh light taste to balance out the other flavors. Serve on vegetables or over your favorite egg dish.
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3
egg yolks
-
2
tbsp.
fresh lemon juice
-
1/4
tsp.
Kosher salt
-
dash cayenne pepper
-
1/2
cup
unsalted, hot melted butter
or margarine
-
Place the eggs yolks, lemon juice, salt and cayenne pepper into a blender and pulse for a few seconds. Using the opening in the blender lid, gradually add the butter in a steady stream, with the blender on high speed. When all the butter is incorporated, turn blender off. Serve immediately.
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To keep sauce warm, place blender container in 2-3 inches of very hot tap water. Do NOT use boiling water.