This hollandaise sauce is very easy and convenient. It makes not quite a cup, but this is all you will need to pour over a large bowl of asparagus at a dinner party. I will embark on the most elaborate recipe to get to a certain flavour, however I fail to see the need to make traditional hollandaise sauce when you can make this delicious version in the blender with minimal effort and in a fraction of time. We are overflowing in wax beans at the moment and for variety I whipped this up last night. Jim is not a saucy guy, but he kept dipping his beans into the little cup of sauce I gave him. Me? I poured it on everything!
BLENDER HOLLANDAISE SAUCE
3 egg yolks
1/8 tsp salt
1/2 tsp dry mustard
1 Tbsp lemon juice
1/2 cup of melted unsalted butter
Place the egg yolks, salt, mustard, and lemon juice in a blender.
Cover and process on Blend.
• Remove the little feeder cap and pour the hot melted butter in at a slow, steady stream.
• When the butter is all poured in and the mixture is emulsified [it will resemble mayonnaise] it is ready to use.
• Pour it into a container and use immediately or cover and refrigerate for use later.
• Whisk and reheat in the microwave before serving.
1/8 tsp salt
1/2 tsp dry mustard
1 Tbsp lemon juice
1/2 cup of melted unsalted butter
Place the egg yolks, salt, mustard, and lemon juice in a blender.
Cover and process on Blend.
• Remove the little feeder cap and pour the hot melted butter in at a slow, steady stream.
• When the butter is all poured in and the mixture is emulsified [it will resemble mayonnaise] it is ready to use.
• Pour it into a container and use immediately or cover and refrigerate for use later.
• Whisk and reheat in the microwave before serving.
