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…
Course
Sauce
Servings
1
cup
Servings
1
cup
Ingredients
10
Tbsp.
Finlandia salted butter
3
egg yolks
1
Tbsp.
Lemon Juice
1
dash
Cayenne pepper
Instructions
Melt butter on low heat in a small pot – don’t let it burn!
Into the blender put egg yolks, lemon juice and a dash of cayenne pepper
Blend on medium speed for about 30 seconds
Once the yolks have lightened a bit in color, turn the blender down to low and slowly drizzle in the melted butter
Blend until everything is mixed
Turn off the blender and taste – this is the time to add more lemon juice if you feel necessary
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