Perfect Blender Hollandaise Sauce |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This sauce turns out perfect EVERY time. It never separates. I use it on alot of things besides asparagus. I especially like it on salmon and shrimp. Ingredients:
3 egg yolks |
1/4 teaspoon dijon mustard |
1 tablespoon lemon juice |
1 dash hot pepper sauce |
1/2 cup butter |
Directions:
1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. You can serve the sauce right away as it is. OR - Because I worry about the egg yolks not being cooked enough, I like to pour the sauce into a glass measuring cup which I then set in a pan of simmering water. I cook it slowly for about 5 minutes so it's good and hot and the yolks are completely cooked this way.
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