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Hollandaise Sauce For Vegetables

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Ingredients
  Margarine/Butter 1⁄2 Cup (8 tbs)
  Egg yolks 3 (at room temperature)
  Lemon juice 1 1⁄2 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1 , freshly ground
Directions

In a small saucepan, melt butter until bubbly.
Place egg yolks, lemon juice, mustard, and seasonings into blender container; cover and blend on low until yolks are frothy.
Pour in half the butter in a very slow, steady stream until creamy.
Then turn blender to high and add remaining butter slowly.
Taste and correct seasonings.
Serve immediately on steamed vegetables such as Brussels sprouts, broccoli, zucchini.
If reheated, warm the sauce gently over hot water, stirring carefully.

Recipe Summary

Course: 
Side Dish
Method: 
Blending
Ingredient: 
Egg

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