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When you say “with Hollandaise sauce” people always go “oooohhhh”.
It’s one of those SIMPLE things to make that people think is so complicated. Did you know that you can make it, in the blender, and it keeps almost 2 weeks in your fridge?
Just think of Eggs Benedict, Asparagus with sauce, Seafood Omelettes — all at your fingertips!
Let’s get started:
Blender Hollandaise Sauce
- 2 Egg Yolks
- 1 stick Butter
- juice of 1 Lemon
In your blender combine the egg yolks and lemon juice. Melt the butter to the point it boils/bubbles. (usually 1-2 minutes in the microwave). Slowly pour the hot butter through the top of the blender…so it is blended with the lemon/egg. If you do it too fast, you cook the eggs too quickly!
If it’s too runny (should be thick and creamy) you can zap it 5-10 seconds and stir. Zap another 5 -10 seconds and stir again, until it is done.
Now, you can pop the sauce into a container and keep it in the fridge. Just zap 10-15 seconds on medium high in the microwave, then stir it, to use.