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Hollandaise Sauce #2




Source of Recipe


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Recipe Link: http://www.recipehound.com/Recipes/3832.html

Hollandaise Sauce #2

4 egg yolks, at room temperature
1/2 teaspoon salt
1/2 teaspoon dry mustard
shot of Tabasco
1/4 pound butter, melted

Into a blender place the yolks, salt, mustard, lemon juice,
and Tabasco. Blend for 3 seconds.
Then, while blender is going, pour in the butter, which
should be hot. (The temperature of the butter is the
secret: Make it very hot without burning it, and the
hollandaise will thicken immediately).
Makes 1 cup.
Serve on Vegetables, poached eggs, or meats.