About this recipe:The easiest way to get perfect Hollandaise. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus, eggs benedict, fish-you name it!
2 egg yolks
1/8 teaspoon Dijon mustard
2 teaspoons lemon juice
a dash of Tabasco
Directions Prep:5min › Cook:1min › Ready in:6min
In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco. 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 the blender container in a bowl or pot of hot tap water.