Hollandaise
Where does hollandaise go? On a benedict…of course. Asparagus, why yes! But how about drizzled on salmon or even on Sunday morning breakfast potatoes? Now you’re talking…
Servings
1cup
Servings
1cup
Ingredients
  • 10Tbsp. Finlandia salted butter
  • 3 egg yolks
  • 1Tbsp. Lemon Juice
  • 1dash Cayenne pepper
Instructions
  1. Melt butter on low heat in a small pot – don’t let it burn!
  2. Into the blender put egg yolks, lemon juice and a dash of cayenne pepper
  3. Blend on medium speed for about 30 seconds
  4. Once the yolks have lightened a bit in color, turn the blender down to low and slowly drizzle in the melted butter
  5. Blend until everything is mixed
  6. Turn off the blender and taste – this is the time to add more lemon juice if you feel necessary

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