Culinary Adventures

Jessica's Recipes

Easy Hollandaise Sauce

March 22nd, 2009 by



4 egg yolks

½ tsp Dijon mustard

1 tbsp fresh lemon juice

1 squirt Tabasco

4oz butter

Pinch Salt



Melt the butter in a sauce pan, and keep warm. Into the blender place the yolks, salt, mustard, lemon juice, and Tabasco. Blend for three seconds. Heat melted butter until it just starts to sputter, but not burn. Then turn the blender back on, and while the blender is going, slowly pour in the hot butter. The temperature of the butter is the secret: It must be very hot, and the hollandaise will thicken immediately.

No Comments

Leave a Reply

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.