Recipe Courtesy of Curtis Aikens
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In a blender blend yolks, water and lemon juice until smooth. Add melted butter by droplets until sauce begins to emulsify. Then continue slowly adding hot butter by spoonfuls. Strain sauce and season.
Serve over poached eggs on toast points
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By babycakes25
San Antonio, Texas
on February 08, 2013
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I love this shortcut recipe to make hollandaise sauce! I used my Magic Bullet with the whipping blade since it's just my husband and me. We found we only need half a stick of butter and within a few minutes the sauce was thick and heavenly. Restaurant quality for sure!
By faithfullycooking
on December 29, 2012
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Very simple. It definitely needed more lemon juice. Simple adjustment to my preferred taste. Taste's just like the long prep version.
By taita32
Winter Garden, 48
on March 19, 2012
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fantastic and easy, I use it on warm white asparragus, and I add a bit of cayanne pepper
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