Blender Hollandaise Sauce

This is like the little black dress of sauces.  Elegant, dependable and always appropriate – the perfect sauce for any steamed vegetable or baked fish.  If you are in the mood to be truly decadent, top a grilled Porterhouse steak..

3 Egg Yolks, room temperature

2 Tbs. Lemon Juice

1/2 tsp. Salt

1 stick Unsalted Butter

•Heat the blender by filling with hot water, pour out and dry

•Combine the yolks, lemon juice and salt and give a quick blend

•Heat the butter until it is bubbly and be careful not to burn

•With the blender running, and center out of the lid, slowly pour the hot butter into the egg yolk mixture

If you have any sauce leftover, store it in the refrigerator and heat very slowly, stirring constantly until warm, do not boil.


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