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Soups, Salads & Saucesprinted page 13

BLENDER HOLLANDAISE SAUCE

Janet Kraft

Makes about 2/3 cup of sauce.

Ingredients

  • 3 egg yolks
  • 1 Tbsp. lemon juice
  • dash cayenne pepper
  • 1/2 c. butter

Method

  1. In blender, place egg yolks, lemon juice and cayenne pepper. Cover; quickly turn blender on and off. Heat butter until melted and bubbling hot. With blender on high speed, slowly pour butter into egg mixture, blending until thick and fluffy (about 30 seconds). Makes about 2/3 cup of sauce.

Note from the transcription

Yield is printed as the last sentence of the method.

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Photograph of printed page 13 of Butter 'n Love Recipes
The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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