The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/1592/
Blender Hollandaise Sauce
Try the variations too!
Yield: 2/3 cup
Ingredients
| 3 |
|
egg yolks
|
|
|
| 1 |
tablespoon |
lemon juice
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 2 |
drops |
red pepper sauce
|
|
|
| 1/2 |
cup |
butter, melted
|
|
|
Directions:
In blender, mix all ingredients except butter. Slowly pour in butter while mixing on low speed. Refrigerate if not using immediately. Variations: Blender Bearnaise Sauce: (For broiled meat and fish.) To sauce in blender, mix in 1 tablespoon minced onion, 1 teaspoon tarragon leaves, 1/2 teaspoon chervil leaves and 2 tablespoons white wine or, if desired, 1 tablespoon white wine vinegar. Blender Mousseline Sauce: (For fish, eggs, artichokes, broccoli, cauliflower, and spinach.) Cool sauce to room temperature. Just before serving, beat 1/4 cup chilled whipping cream in chilled bowl until stiff; fold into sauce. About 1 1/4 cups.
Source: Betty Crocker Cookbook
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/1592/