Description

This traditional Breakfast sauce, which usually takes very long time to make. I will show you how quick and easy to make a great tasting Hollandaise right in the blender.

Ingredients

• 6  Each Egg yolks
1
• 2  Table Spoon(s) Lemon juice
2
• 1  Cup(s) Clarified Butter
3
•  To Taste Sea salt
4
• ¼ one_quater Tea Spoon(s) White Pepper
5
• 2  Table Spoon(s) Any fresh herb for essence
6
• ½ one_half Tea Spoon(s) Cayenne pepper
7

Directions

1. Place egg yolks, lemon juice, cayenne pepper in blender.
2. Heat butter to 160 degrees, let stand to clarify cool to 150, then stream into eggs.
3. Salt and pepper to taste.
4. Note: Add any fresh herb at the end to give it an aromatic smell and flavor.
5. Note: the Butter must be at 150 before adding to the eggs. If you do not feel comfortable with raw eggs, you can buy pasteurized.