We published a blender hollandaise sauce a few years back, but wanted to try a new one with a thicker consistency. This one nailed it.
3 egg yolks
1/4 tsp Dijon mustard
1 Tbsp fresh lemon juice
1/4 tsp salt
1/2 cup unsalted butter
Buzz the first four ingredients briefly in a blender. Melt the butter in a small saucepan over low heat. With the blender running, pour the butter in a thin stream. Sauce will thicken quickly. Serve immediately.
Sunday, July 6, 2014
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