This hollandaise doesn't require you whisking your brains out over a saucepan. It is easy and always turns out. Serve over asparagus or with eggs benedict.
Ingredients:
- 3 egg yolks
- 1/4 t dijon mustard
- 1 Tb lemon juice
- 1 dash tobasco
- 1/2 cup butter
In a small bowl, combine the yolks, mustsrd, lemon juice and tobasco. Pour into blender. Cover blender and blend for 5 seconds.
Place butter in a glass measuring cup. Heat butter in microwave until completely melted and hot. Hot like you can see it bubble hot. Immediately pour butter into blender in a thin stream while turning blender on high. It will thicken quickly. Serve warm.
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