Monday, December 5, 2011

Blender Hollandaise Sauce

3 egg yolks
2 tbsp lemon juice
¼ tsp salt
1 stick butter

Place yolk, lemon juice, and salt in blender. Heat butter until bubbling. Turn on blender for 30 seconds at high speed. Slowly (drop by drop at first) pour in hot butter while blender is still on. If sauce curdles, remove from blender and pour slowly back in. It should be creamy. Use over vegetables, eggs, or fish. Serve warm. Pour over English muffin with eggs and Canadian bacon (ham) to make Eggs Benedict.

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