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Perfect Blender Hollandaise Sauce

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Ingredients

Adjust Servings:
3 egg yolks
1/4 teaspoon dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce
1/2 cup butter

Nutritional information

241.6
Calories
234 g
Calories From Fat
26.1 g
Total Fat
15.7 g
Saturated Fat
202.6 mg
Cholesterol
174.4 mg
Sodium
0.8 g
Carbs
0 g
Dietary Fiber
0.2 g
Sugars
2.1 g
Protein
29g
Serving Size

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Perfect Blender Hollandaise Sauce

Features:
    Cuisine:

    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.

    • 30 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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

    1
    Done

    In the Container of a Blender, Combine the Egg Yolks, Mustard, Lemon Juice and Hot Pepper Sauce. Cover, and Blend For About 5 Seconds.

    2
    Done

    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.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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