Blender Hollandaise Recipe - Cooking Index
Blender Hollandaise Recipe - Cooking Index
| 3 | Egg yolks (large) | |
| 2 tablespoons | 30ml | Lemon juice |
| 1/2 teaspoon | 2.5ml | Prepared mustard |
| 1 | Cayenne pepper | |
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
Put the egg yolks, lemon juice, prepared mustard, and dash of cayenne into a blender container and blend until combined. Heat the butter or margarine in a saucepan until melted and almost boiling.
With the blender running, slowly, pour about one third of the hot butter, in a thin stream, into the blender container.
Turn the blender on high speed and slowly pour the remaining hot butter, blending until the mixture is smooth and thickened.
Makes about 1 cup.
Source:
Cooking Light, Jul/Aug 1994, page 71
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