Essential Quick and Easy Hollandaise

Instructions

• 1

  Put the egg yolks, lemon juice or vinegar, water and salt in the blender and secure the lid.

• 2

  MILL for 30 seconds until pale and creamy.

• 3

  MIX, while the motor is running, remove the inner cap lid and gradually add the butter in a thin stream until the sauce thickens. Season with pepper.

• 4

  Spoon over poached eggs, steamed asparagus or potato cakes.

• 5

  Transfer unused hollandaise to an airtight container and store in the refrigerator for up to 1 week.