Quick Hollandaise Sauce2017-08-04
- Servings : 2
- Prep Time : 10m
- Ready In : 10m
- ½ tsp. finely grated lemon zest
- 1 tbsp. lemon juice
- 3 egg yolks
- 150 g hot melted butter
In a blender, put lemon zest, juice, and egg yolks. Blend for 10-15 seconds.
While blending, gradually add the hot melted butter through the feeder tube of the blender. Blend until thick and smooth. Season with salt and pepper. Use sauce in eggs benedict, or with steamed vegetables.