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Ingredients
- 1 Cup butter 250 ml
- 4 egg yolks
- ¼ tsp. Each: salt, sugar, tabasco & dry mustard 1 ml
- 2 Tbsp. Fresh lemon juice 30 ml
Instructions
- Heat butter to a full boil, being careful not to brown.
- Combine all other ingredients.
- With blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added. Makes about 1 ¼ cups of sauce (300 ml).
Notes
- Keeps well in refrigerator for several days.
- When reheating, heat over hot (not boiling) water in top of double boiler.
The Best of Bridge https://www.bestofbridge.com/
Never-Fail is right. This has been my family’s go to Hollandaise for over 2 decades! I have memories as a kid having it and calling it “Holiday Sauce” (as we usually had it for special occasions growing up).