Blender Mustard Hollandaise
|Fresh lemon juice||2 Tablespoon|
|Butter||1 Cup (16 tbs)|
|Hot water||4 Teaspoon|
|Dijon mustard||1 Tablespoon|
Combine the egg yolks and the lemon juice in the blender.
Cover, blend 10 seconds.
Melt butter 2 minutes at HIGH.
Gradually add hot water to egg yolks, while blending at medium speed, then add the hot butter, in a slow steady stream.
Add the salt and mustard.
Beat 20 seconds.
Pour into warm dish and serve.
A personal note: To turn leftover ketchup into a sauce, remove metal cap from bottle, add a spoonful or two of leftover red wine or cream or orange juice or Madeira, and a square of butter.
Microwave 2 to 3 minutes at MEDIUM, depending on quantity.
Add to brown sauce or spaghetti sauce or serve over rice.