Blender Hollandaise Sauce

By Brie

"The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!"

Ingredients

• 3 egg yolks
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce (e.g. Tabasco™) or cayenne, or favorite hot sauce(Rooster-Asian?)
• 1/2 cup unsalted butter
• can add extra lemon juice, leave out the mustard, add dill or tarragon.

Preparation

Step 1

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce.

Cover, and blend for about 5 seconds.

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.

Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.