This ‘blender’ version of Hollandaise sauce,one of the ‘five mother sauces’, is one of the easiest you’llever make.
Recipe: EZ Hollandaise Sauce
3 large egg yolks
1 1/2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/2 cup butter
1/8 teaspoon salt
1/8 teaspoon black ground pepper
Melt butter; add 2 tablespoons of the melted butter to the eggmixture. Turn the blender on while slowly adding the remainingmelted butter, salt, and pepper. Blend for 25 to 35 seconds,or until smooth and creamy. Pour into a saucepan and heat onvery low heat for 5 to 10 minutes.
Makes about 1 cup.
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