Blender Hollandaiseeggs, sauces 3 large egg yolks 2 tablespoon lemon juice 1/2 teaspoon prepared mustard 1 dash cayenne pepper 1/2 cup butter or margarine Put the egg yolks, lemon juice, prepared mustard, and dash of cayenne into a blender container and blend until combined. Heat the butter or margarine in a saucepan until melted and almost boiling. With the blender running, slowly, pour about one third of the hot butter, in a thin stream, into the blender container. Turn the blender on high speed and slowly pour the remaining hot butter, blending until the mixture is smooth and thickened. Makes about 1 cup. |
