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Hollendaise Sauce – Blender

I love this recipe because it is foolproof!

3 Egg yolks

2 Tbsp lemon juice

½ C butter

1/8 Tsp white pepper

Place egg yolks in the blender and pulse once or twice to blend.  Add lemon juice and pepper.  Pulse once more to blend.

Heat butter until it is bubbling hot.  Turn on the blender and SLOWLY drizzle the bubbling butter into the egg mix.  Immediately shut off the blender after all the butter has been added.  Serve immediately.  If you must hold the sauce for a few minutes, place it over a bowl of hot water and stir occasionally to keep it from curdling.

This is wonderful over hot veggies, fish, chicken or eggs (Eggs Benedict).  Enjoy


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