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- Butter (melted, sizzling hot)
- Egg yolks
- Fresh lemon juice (bottled may be used)
- Salt and pepper
- Paprika (optional)
Into a clean blender pour very hot water, leave set while separating the eggs.
Dump out water and pat inside of blender dry with dry cloth towel (another way is to use blender directly from the dishwasher while hot after going through the dry cycle)
Using a very dry, clean warmed blender. Pour in egg yolks, lemon juice, and salt and pepper.
Drizzle in hot sizzling melted butter very slowly flipping blender on and off on low in about ten to fifteen seconds of time, then blend the ingredients together about one to two minutes until a rich creamy yellow sauce forms.
Pour or spoon Hollandaise Sauce over Egg’s Benedict, asparagus, chicken, seafood, or your favorite dish, or pour into small ramikan sprinkle lightly with paprika and serve hot. Great with artichoke leaves.
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