Monday, December 7, 2009

Blender Hollandaise Sauce

Blender Hollandaise Sauce
From the Kitchen of Deep South Dish

3 egg yolks
2 tablespoons of boiling water
1/2 pound of butter, melted
1 tablespoon of lemon juice
Pinch of cayenne pepper
Salt, to taste

Melt the butter. Have the lemon juice, cayenne and salt at the ready.

Separate the eggs, saving the whites for an omelet. Drop the yolks into a blender and turn on low. Drizzle in very slowly the boiling water and then the butter, adding in a slow stream. Add in the lemon juice, cayenne and salt; taste and correct the seasonings as needed. Serve immediately.
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