EZ Hollandaise Sauce
This 'blender' version recipe for Hollandaise sauce is one of the easiest you'll ever make.
3 large egg yolks
1 1/2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/2 cup butter
1/8 teaspoon salt
1/8 teaspoon black ground pepper
- In a blender, process egg yolks, lemon juice, and cayenne pepper for 3 to 5 seconds on high.
- Melt butter; add 2 tablespoons of the melted butter to the egg mixture. Turn the blender on while slowly adding the remaining melted butter, salt and pepper. Blend for 25 to 35 seconds, or until smooth and creamy.
- Pour into a saucepan and heat on very low heat for 5 to 10 minutes.
- Serve immediately.
Makes about 1 cup.