HomeProske, Swanson & Mahato
1 Serve

Ingredients

Ingredients

  • 2 Egg Yolks
  • 2 Tsp Lemon Juice
  • ½ Tsp Dijon Mustard
    dry or fresh
  • 1 Pinch Cayenne Pepper
  • 1 Pinch Fine Salt
  • ½ Cups Butter
    melted, warm not hot
Quick Hollandaise Sauce

Method

In a Blender

  • 2 Egg Yolks
  • 2 Tsp Lemon Juice
  • ½ Tsp Dijon Mustard
    dry or fresh
  • 1 Pinch Cayenne Pepper
  • 1 Pinch Fine Salt
  • ½ Cups Butter
    melted, warm not hot
1

Whirl all the ingredients, except the butter, in a blender.

With the motor running, add the warm butter, drop by drop at first and then increasing to a steady stream. Use immediately.

Pour over asparagus or Eggs Benedict.