Recipe courtesy of Curtis Aikens
Blender Hollandaise Sauce
- Total: 15 min
- Prep: 15 min
Ingredients
1 to 1 1/2 sticks butter
2 egg yolks
1 teaspoon water
1 teaspoon lemon juice
Salt and pepper to taste
Directions
- 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
