Easy Blender Hollandaise
Ready In: 3 mins
Yields: 1 1/2 cups
Ingredients
- 3 eggs, separated
- 1⁄4 cup white wine
- 1⁄4 teaspoon salt
- 1 pinch cayenne
- 3⁄4 cup butter
Directions
- Place egg yolks, wine and seasonings in blender.
- Heat butter to foaming hot.
- Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed.
- Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water.
- Serve over cooked asparagus, broccoli or with eggs benedict.
- Approximately 1 1/2 cups.
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