HOLLANDAISE SAUCE
No fail homemade
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A classic hollandaise sauce is the key to a great eggs Benedict. It’s the perfect topper for crispy toasted English muffins, with basted or poached eggs.
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Egg yolks Salt White pepper Lemon juice Butter
Ingredients
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Add salt, pepper, egg yolks, and lemon juice to a small bowl or jar.
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Blend with an immersion blender to incorporate.
Melt butter in a small saucepan, until just melted, and remove from heat immediately.
What's next?
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Enjoy!
Drizzle melted butter while running the immersion blender and blend all the melted butter in. Blend until sauce is starting to thicken.
Serve warm, store leftovers in the fridge.
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For myself, I prefer a hand held immersion blender, as a jar blender is harder to get all the delicious sauce out of.
Do I have to use an immersion blender?
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The hot butter, and lemon juice go a long way toward helping “cook” the egg yolks without scrambling them.
Are the eggs safe? It doesn't look like they are cooked!
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