Sauces: Easy Blender Hollandaise Sauce

You’ll never buy prepared again.
 

preparation

In the blender combine the egg yolks, salt, and cream. Cover and blend for 30 seconds. Pour half of the melted butter into the pour cap in a steady stream with the blender on high. Add the lemon juice, then the remainder of the butter, with the blender running. Stop the blender, taste, and add the Tabasco. To keep warm, place the sauce in a bowl of warm water, being careful not to heat too much or the eggs will scramble. Keep the leftovers in the refrigerator for many uses that call for flavored butter. Reheat carefully, or just spoon cold on hot food and allow to melt. Great on asparagus, artichokes, green beans, sautéed spinach, and poached eggs. Makes about 1 cup.

ingredients