Serves: 5
Total Calories: 165
Yield: 1 cup
1. Separate the eggs. Discard the whites and place the yolks in a blender.
2. Juice a lemon and add the juice to the blender.
3. Heat the butter in a small pan until it is bubbling, but not burning. Be ready to use it immediately. (I usually transfer it to a measuring cup at this point, which makes the next step easier.)
4. Run the blender on medium speed to blend the egg yolks and lemon juice. Pour the hot butter into the opening at the top of the blender in a thin steady stream. The sauce will begin to thicken right away. Best if used immediately.
Important tip
It is crucial that the butter is bubbling hot when adding it to the blender. It must also be added in a slow, steady stream. If the butter is just warm or you pour it too quickly, the sauce will not thicken properly.
This EZ Hollandaise Sauce recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.
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