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Hollandaise Sauce
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Yield: 3/4 CUP (200 ML)
Preparation time:
Total time:
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| 4 | egg yolks |
| 1/4 teaspoon (1 mL) | dry mustard |
| 1 tablespoon (15 mL) | lemon juice |
| dash | hot pepper sauce |
| 1/2 cup (125 mL) | butter, melted |
Put egg yolks, mustard, lemon juice and hot pepper sauce into blender container. Cover and process at ON. With motor running, remove feeder cap and
pour butter in a slow, steady stream until mixture is completely emulsified. Keep warm over hot (not boiling) water.
YIELD: 3/4 CUP (200 ML)
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