steamed vegetables with hollandaise sauce

Name: Steamed Vegetables with Hollandaise Sauce
Prep time: 10 min
Cook time: 5 min
Cuisine: American
Ingredients: 4 - egg yolks at room temperature; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) dry mustard powder; 1 tablespoon(s) lemon juice (fresh or bottled); - dash or two of tabasco sauce; 1 stick(s) butter, melted

20 Pinches 1 Photo

Robyn Bruce

Linglestown, PA

Updated on Mar 3, 2016

Steam a large pot of your favorite vegetables such as broccoli, cauliflower, baby carrots, mushrooms, asparagus or make a fine mixture of all of the above and serve with this simple-to-prepare sauce. Not much time goes into this, and it's delicious. You'll need your blender for this. Yes, there's a lot of butter in this, so this obviously isn't something you want to eat every day, but for a special meal, go for it!!

Rate

prep time 10 Min

cook time 5 Min

method Microwave

yield

Ingredients

4 - egg yolks at room temperature
1/2 teaspoon salt
1/2 teaspoon dry mustard powder
1 tablespoon lemon juice (fresh or bottled)
- dash or two of tabasco sauce
1 stick butter, melted

How To Make steamed vegetables with hollandaise sauce

Step 1

In a blender, place the yolks, salt, mustard, lemon juice, and tabasco.

Step 2

Blend for about 5 seconds. Then, while blender is turned on, pour in the butter, which should be good and hot. (the temperature of the butter is the secret to this — make it very hot, taking care not to let it burn, and the hollandaise will thicken right away).
Step 3

Heat sauce for a minute in the microwave or in a pan on the stove top. If you heat it on top of the stove, stir it constantly so that it doesn't burn. Pour over top of vegetables and/or the meat you might be serving with this. (The best thing, in my opinion, is to serve the sauce on the side in a bowl with a spoon. Let each person spoon however much they would like to have over their vegetables.)
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