About this recipe:The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavour on fresh steamed asparagus!
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot sauce (e.g. Tabasco™)
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Method Prep:5min › Cook:1min › Ready in:6min
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot sauce. Cover and blend for about 5 seconds.
Place the butter in a glass measuring jug. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot water.