Hollandaise Sauce

By McLean

Ingredients

• 3 egg yolks
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• Dash of white pepper
• 1/2 teaspoon prepared mustard
• 1/2 cup butter, melted

Details

Servings 1

Preparation

Step 1

Put egg yolks, lemon juice, salt, white pepper and mustard in blender container. Cover and run on low for about 5 seconds. While continuing to run on same speed, add butter in a slow, steady stream until blades are covered. Turn to high and add remaining butter slowly.

Serve immediately on cooked vegetables, fish or eggs benedict.

May be kept warm in a double boiler. If sauce should separate, beat in a few drops of boiling water with a wooden spoon until sauce is smooth.