Recipe by sugarpea
Handy recipe from "The Joy of Cooking". Much faster and more foolproof than handmade Hollandaise but paler and less flavorful. The recipe relies on the entire quantity of heated butter to cook the egg yolks so don't try to make a smaller batch.
Top Review by Clevergirl7
Thanks for posting this. I used to make this a lot, then I misplaced my Joy of Cooking (recently found!) Very easy and tastes great, especially on asparagus or grilled salmon.
Directions See How It's Made
- Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
- Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
- Serve immediately or keep sauce warm by placing blender container in warm water.