| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This quick version can be served with the same foods as the 'traditional' Hollandaise sauce.

Hollandaise Blender Sauce

3 large egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons butter

1. In a blender or food processor, blend together egg yolks*, lemon juice, salt and cayenne pepper. Blend until the color lightens and they are very well blended.
2. Melt butter in a small saucepan to the just bubbling stage, do not let it brown. With the machine still running, incorporate hot butter, drop by drop into yolk mixture. The sauce will thicken as the hot butter is added. Serve as soon as possible.

Makes about 2/3 cup.

* EGG SAFETY NOTE: There's no need to heat the egg yolks in a saucepan; the butter, heated until bubbling, cooks the egg yolks slightly.