Friday, November 30, 2012

Easy Hollandaise Sauce

Luscious, lemony, creamy, dreamy Hollandaise sauce. My family requires it Christmas morning for their Eggs Benedict. It elevates any dish to festive status. Serve over roasted asparagus, or broccoli. Spooned on top of poached salmon or steak garnished with crab.

Easy Hollandaise Sauce
3 egg yolks
dash of cayenne or hot sauce
1/4 teaspoon mustard powder
1 Tablespoon fresh lemon juice + more to taste
pinch of salt and pepper
10 Tablespoons unsalted butter

Place egg, cayenne, mustard, 1 T. of lemon juice, salt and pepper in a blender and mix on low speed until combined.
In a saucepan, heat butter until melted and hot, but not brown.
With the blender running on high, slowly add melted butter in a stream until fully combined. Taste and add more lemon juice if desired.

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