BLENDER STYLE HOLLANDAISE SAUCE
Rate this recipe 4.5/5 (2 Votes)
- 3 egg yolks
- 2 tablespoons lemon juice
- 1/2 teaspoon leaf tarragon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) melted butter
Combine egg yolks, lemon juice, leaf tarragon and salt in container of electric blender. Whirl until smooth. Pour in butter. Whirl until sauce thickens, about 30 seconds.
Pour over chicken and asparagus.