Easy Hollandaise Sauce
Creamy sauce for your morning eggs without all the fuss.
- 3 egg yolks
- ¼ teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 dash hot pepper sauce
- ½ cup butter
Combine the egg yolks, mustard, lemon juice and pepper sauce in a blender. Put the cover on and blend it all up for about 5 seconds.
Measure out the butter in a glass measuring cup, then heat it in the microwave for about a minute, or until it's completely melted and hot. Set the blender on high, and carefully pour the butter into the mix. Try to keep your pour stream thin. The mix should instantly become thicker. Leave the blender's container in a pan of hot water to keep the sauce warm until you're ready to use it.