Sunday, April 14, 2013

Blender Hollandaise Sauce

Blender Hollandaise Sauce

3 egg yolks
1/4 tsp. Dijon mustard
1 Tbsp. lemon juice
dash Tabasco
1/2 c. butter, melted

Blend yolks, mustard, lemon juice and Tabasco in blender.  Blend 5 seconds.

Set blender on high and add butter in a thin stream.  It should thicken quickly.  Keep sauce warm in a pan of hot tap water.

It's great served over asparagus!

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