Quick Blender Hollandaise Sauce
|Cayenne pepper||1 Dash|
Put the egg yolks, lemon juice, cayenne pepper and salt into the blender.
Heat the butter until hot and bubbling but not browned.
Turn on the blender and pour in the hot butter in a slow continuous stream.
Blend for 10 seconds and turn off.the motor.
Taste and add more lemon juice or salt to your taste.
Serve immediately or reheat by standing the sauce in a basin of hot but not boiling water.
This sauce will keep for 2 or 3 days in the refrigerator.
Note: Hollandaise does not need to be boiling hot.
The food on which it is served will heat it up a little.
By trying to get it as hot as possible the risk of curdling is greatly increased.