I posted a recipe for hollandaise sauce before, but I’ve since improved and simplified it. It is unfortunately easy to curdle the eggs or to end up with a lumpy sauce, so using a blender or food processor fixes that. If you find that the eggs are curdling anyway, add a tiny bit of cold water and then blend again. I served it this time over vegetables.
Ingredients:
3 egg yolks
½ tsp mustard
1 dash Tabasco
1 lemon
125 g butter
Instructions:
1. Mix the yolks, mustard, and Tabasco in a blender or food processor. Add the peel and juice from half a lemon (save the other half for another use). Mix again.
2. Melt the butter and add it to the blender or food processor a little bit at a time, mixing constantly.
3. Serve over vegetables or eggs.
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