Ten Second Hollandatse Sauce Recipe
Ingredients
3 egg yolks
1 1/2 tablespoons lemon juice
3/4 cup butter, melted
1 tablespoon hot water
1/2 teaspoon salt
Dash of cayenne
1 teaspoon prepared mustard
Directions
Let egg yolks and lemon juice stand (separately) at room temperature for at least 2 hours before using.
Melt butter.
Heat blender container with hot running water.
Leave 1 tablespoon hot water in the bottom.
Add egg yolks and turn on blender.
Pour in melted butter in a steady stream.
Toss in salt, cayenne, mustard, and, finally, the lemon juice.
Stop the blender.
Melt butter.
Heat blender container with hot running water.
Leave 1 tablespoon hot water in the bottom.
Add egg yolks and turn on blender.
Pour in melted butter in a steady stream.
Toss in salt, cayenne, mustard, and, finally, the lemon juice.
Stop the blender.
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