March 20, 2017
This is the food of spring - eggs & fresh asparagus. This recipe for Hollandaise, made in the blender couldn't be simpler!
Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Put egg yolks lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice if you want it extra lemony. Serve immediately.
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