Hollandaise Sauce

Hollandaise sauce is always special and this one is from Abby Mandel's Cuisinart Classroom. I have adapted it to be done in the blender and even frozen some of the leftover sauce in serving size ice cube trays. This is divine over salmon, asparagus or a toasted english muffin/croissant with spinach and an egg.

3 large egg yolks

1 Tbsp warm water

½ tsp dry mustard

½ tsp white pepper 

2 sticks butter, melted 

2 Tbsp lemon juice

Place egg yolks in a blender with warm water, dry mustard and white pepper. Blend well and pour in piping hot butter in a thin stream and then the lemon juice. Will keep in the fridge for about 1 week.

I froze some of the leftover sauce in small ice cube portions and it worked well to reheat it for 7 seconds at a time in the microwave ( i did 2 seven second sessions). The sauce warmed nicely without scrambling the mixture.