Blender Mustard Hollandaise Recipe
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Ingredients
4 egg yolks
2 tbsp (30 mL) fresh lemon juice
1 cup (250 mL) butter
4 tsp (20 mL) hot water
1/2 tsp (2 mL) salt
1 tbsp (15 mL) Dijon mustard
Directions
Combine the egg yolks and the lemon juice in the blender.
Cover, blend 10 seconds.
Melt butter 2 minutes at HIGH.
Gradually add hot water to egg yolks, while blending at medium speed, then add the hot butter, in a slow steady stream.
Stop blender.
Add the salt and mustard.
Beat 20 seconds.
Pour into warm dish and serve.
A personal note: To turn leftover ketchup into a sauce, remove metal cap from bottle, add a spoonful or two of leftover red wine or cream or orange juice or Madeira, and a square of butter.
Microwave 2 to 3 minutes at MEDIUM, depending on quantity.
Add to brown sauce or spaghetti sauce or serve over rice.
Cover, blend 10 seconds.
Melt butter 2 minutes at HIGH.
Gradually add hot water to egg yolks, while blending at medium speed, then add the hot butter, in a slow steady stream.
Stop blender.
Add the salt and mustard.
Beat 20 seconds.
Pour into warm dish and serve.
A personal note: To turn leftover ketchup into a sauce, remove metal cap from bottle, add a spoonful or two of leftover red wine or cream or orange juice or Madeira, and a square of butter.
Microwave 2 to 3 minutes at MEDIUM, depending on quantity.
Add to brown sauce or spaghetti sauce or serve over rice.
