This hollandaise sauce is the perfect companion to your eggs Benedict!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Have you ever tasted Hollandaise Sauce, and I’m not talkin’ the stuff in the paper packet? It’s dreamy. It’s a triumph. And it’s made with a lot of butter.”
Um, yes, yes, and yes!
Ingredients
2 sticks Land O Lakes Butter
3 whole Eggland’s Best Eggs, Separated
1 whole (juice Of) Lemon
McCormick Cayenne Pepper To Taste
Instructions
In a small saucepan, melt 2 sticks of butter until sizzling.
Separate the eggs and place the yolks in a blender.
Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.
Add in a generous shake of cayenne pepper.
If the sauce is too thick, continue to blend while adding more lemon juice.
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Quick Tip: Try this sauce on your favorite sandwich.
Thank you to Ree Drummond for this great recipe.
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