Ingredients
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3
-
1/4
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1
-
1
-
1/2
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-
-
-
-
-
-
-
-
-
Directions
Perfect Blender Hollandaise Sauce,This sauce turns out perfect EVERY time. It never separates. use it on alot of things besides asparagus. I especially like it on salmon and shrimp.,Mine didn’t thicken up at all, so I put it on the stove and heated it up (stirring constantly) as you suggested. It was still runny, so I turned up the heat and added some cornstarch and it started turning into scrambled eggs (stop laughing everyone), so I threw it all in the blender and voila. . .it turned into a thick sauce LOL. I also added some herbes de provence (hey, why not). Served atop cooked cauliflower. Made for ZWT5.
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Steps
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1
Done
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In the Container of a Blender, Combine the Egg Yolks, Mustard, Lemon Juice and Hot Pepper Sauce. Cover, and Blend For About 5 Seconds. |
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2
Done
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Place the Butter in a Glass Measuring Cup. Heat Butter in the Microwave For About 1 Minute, or Until Completely Melted and Hot. Set the Blender on High Speed, and Pour the Butter Into the Egg Yolk Mixture in a Thin Stream. It Should Thicken Almost Immediately. You Can Serve the Sauce Right Away as It Is. or -- Because I Worry About the Egg Yolks not Being Cooked Enough, I Like to Pour the Sauce Into a Glass Measuring Cup Which I Then Set in a Pan of Simmering Water. I Cook It Slowly For About 5 Minutes So It's Good and Hot and the Yolks Are Completely Cooked This Way. |
