Hollandaise Sauce

By KatKD

From the Neely's

Made 1/3 recipe for the two of us. Is good, but not the same as Knorr's.

Ingredients

• (1) 3 egg yolks
• (2 t) 2 tablespoons heavy cream
• (1/2 t) 1 1/2 teaspoons Dijon mustard
• (5 T) 2 sticks butter, melted
• (1 t) 1/2 lemon, juiced
• (shake) 1/4 teaspoon cayenne pepper
• (shake) Pinch salt and freshly ground black pepper
• (shake) Dash hot sauce
• 2 tablespoons chopped chives, optional

Details

Adapted from foodnetwork.com

Preparation

Step 1

Add yolks, mustard and heavy cream to a blender. Blend until the egg yolks look light yellow and foamy about 1 minute. Keeping the blender on, slowly stream in the melted butter, making sure it emulsifies fully. Keep blending and add a pinch of salt and pepper, lemon juice, cayenne and hot sauce. Blend again until fully incorporated, then add chives at very end. Keep warm.

NOTE: used mini-processor, then returned sauce to microwave, using Hold Warm.