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4 1807

Hollandaise Sauce

Hollandaise sauce cannot be cooled or reheated, so make sure you serve this immediately.


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  1. 3 egg yolks
  2. ¼ tsp salt
  3. pinch of pepper
  4. ½ tbsp. fresh lemon juice
  5. ½ cup unsalted butter
  6. ¼ tsp Dijon mustard



  1. Combine egg yolks, mustard, lemon juice and pepper into Ventray blender, secure lid
  2. Blend for 5-10 seconds using speed 3
  3. Heat butter in saucepan or microwave on high, until completely melted and hot, then add into yolk mixture slowly in a thin stream
  4. When adding butter, blend using speed 6

Oven Directions



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