In the container of a blender, combine the egg
yolks, mustard, lemon juice and hot pepper sauce.
Cover and blend for about 5 seconds.
Place the butter in a glass measuring cup.
Heat butter in the microwave for about 1 minute
or until completely melted and hot. Set the
blender on high speed and pour the butter into
the egg yolk mixture in a thin stream. It
should thicken almost immediately. Keep the
sauce warm until serving by placing blender
container in a pan of hot tap water.
Serving
Suggestions
I just make right as I serve. This will be enough for ~6 eggs benedicts.
Originally Submitted
12/28/2015
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