Hollandaise Sauce
Hollandaise sauce cannot be cooled or reheated, so make sure you serve this immediately.
#Sauce
Ingredients
- 3 egg yolks
- ¼ tsp salt
- pinch of pepper
- ½ tbsp. fresh lemon juice
- ½ cup unsalted butter
- ¼ tsp Dijon mustard
Directions
- Combine egg yolks, mustard, lemon juice and pepper into Ventray blender, secure lid
- Blend for 5-10 seconds using speed 3
- Heat butter in saucepan or microwave on high, until completely melted and hot, then add into yolk mixture slowly in a thin stream
- When adding butter, blend using speed 6