Cindy's StoryThis recipe is very similar to many others I've seen throughout the years. I'm particularly fond of the fact that I don't need a double-boiler for this one. We like the flavor of the Dijon mustard, but that ingredient is optional and can easily be omitted without affecting the consistency of the sauce.
This sauce is delicious served over poached salmon or other fish, steamed veggies or eggs!
fresh egg yolks
1 1/2 Tbsp
real butter, melted, bubbling hot
Find more recipes at goboldwithbutter.com
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1In a blender, add the egg yolks, Dijon mustard (optional), lemon juice and Tabasco. Cover and blend for a few seconds.
2Melt the butter in a glass measuring cup in the microwave. Make sure that the butter is hot and bubbling slightly. Turn the blender on high, and pour the melted butter into the mixture in a slow, continuous stream. The sauce will thicken as you add the butter. Be careful not to over-blend the mixture.
3Pour sauce into a bowl and serve immediately. If needed, the sauce may be kept warm by placing the serving bowl in a small pot of hot water.
Shaunna Gunderson funkygrl - Jan 10, 2012
So happy to have found a Hollandaise recipe that I don't need a double pan for ! Thanks! :)
Cindy DeVore valleygreennaturals - Jan 10, 2012
Thanks for the comment, Shaunna! I like the simpler version too. The double boiler sauces do come out a bit thicker, but this one is good, and it can be made in a snap!