Hollandaise Sauce for Vegetables

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READY IN: 15mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, melt butter until bubbly.
  • Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
  • Pour in half the butter in a very slow, steady stream until creamy.
  • Then turn blender to high and add remaining butter slowly.
  • Taste and correct seasonings.
  • Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.
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