This blender Hollandaise has all the same ingredients and consistency as the classic sauce, but no double boiler and no chance of the sauce separating. I love the lemony flavor on freshly steamed asparagus!
Ingredients
- egg yolks: 3 piece
- lemon juice: 1 Tbsp
- Dijon mustard: 0.25 tsp
- hot pepper sauce (e.g. Tabascoв„ў): 1 dash
- butter: 0.5 cup
Metric Conversion
Stages of cooking
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Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
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Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
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Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
