The Happy Hollandaise Recipe

This is a XXX rated sauce!

I have tried numerous hollandaise recipes, but none are as easy or a fool-proof as this simple one from the Sunset Cook Book of Favorite Recipes.  This makes a great blanket for your eggs Benedict or filet mignon. (I could go on and on with other allusions, but this is a family oriented blog!)

It keeps in your fridge for about a week.  If you want to use it as a leftover, heat it in the microwave for 20 seconds at a time or it will curdle (even curdled, it is divine).(I don’t use a microwave anymore, so I’d just warm it in a saute pan slowly.) I have no pictures to share with you. (I guess this qualifies as food porn!) Good luck.  And if all else fails, open more champagne.

    3 egg yolks at room temperature
    1 ½  T lemon juice
    ¾ C butter
    1 T hot water
    ½ t salt
    Dash of cayenne
    1 t prepared mustard

Combine egg yolks and lemon juice in blender.  Whiz.  Melt butter (microwave is ok, just make sure to have it hot when it hits the blender).  Add 1 T hot water to egg yolks and lemon juice; turn blender to high/blend and immediately pour in the hot butter in a steady but slow stream.  (This takes 5 seconds according to the recipe, but I pour mine much slower. . . about 20 seconds.)  Add salt, cayenne, mustard and whiz again about 30 seconds.
Makes 2 C of sauce.

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