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!
No comments:
Post a Comment
Hi! If you have a comment about any of the recipes, please let me know. I'm always open to suggestions. If you're looking for a particular recipe, please leave a note and I'll see if I can find it for you. Thank you and hugs!