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Hollandaise Sauce

Budget.Gourmet's picture
Ingredients
  Egg yolks 4 (At Room Temperature)
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Tabasco 3 Drop
  Butter 1⁄4 Pound, melted
Directions

Into a blender place the yolks, salt, mustard, lemon juice, and Tabasco.
Blend for 3 seconds.
Then, while blender is going, pour in the butter, which should be hot. (The temperature of the butter is the secret: Make it very hot without burning it, and the hollandaise will thicken immediately).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Blending
Interest: 
Gourmet

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