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Ten Second Hollandaise Sauce

Diet.Chef's picture
  Egg yolks 3
  Lemon juice 1 1⁄2 Tablespoon
  Butter 3⁄4 Cup (12 tbs), melted
  Hot water 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Cayenne 1 Dash
  Prepared mustard 1 Teaspoon

Let egg yolks and lemon juice stand (separately) at room temperature for at least 2 hours before using.
Melt butter.
Heat blender container with hot running water.
Leave 1 tablespoon hot water in the bottom.
Add egg yolks and turn on blender.
Pour in melted butter in a steady stream.
Toss in salt, cayenne, mustard, and, finally, the lemon juice.
Stop the blender.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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