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Not made the traditional way but it's boo boo proof, quick, easy and it's good :-)
Combine the egg yolk, mustard, lemon juice and hot pepper sauce in a blender and blend for about five seconds.
Place the butter in a small glass bowl or a measuring cup. Heat butter in the microwave until completely melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Source: I think I originally found it at Allrecipes because they have an automatic calculator to reduce or increase based on how many servings and I remember wanting just 1 to 2 :-)
By Deeli from Richland, WA
Place cold butter in small, heavy saucepan. Add egg yolks, lemon juice, salt and red pepper sauce.
Stir CONSTANTLY over moderate heat until butter melts and sauce thickens. Add herbs. Serve over poached salmon slices. Makes 3/4 cup.
By Ardis Barnes
Heat, serve over asparagus, eggs benedict, or cooked green veggies.
By Ardis Barnes
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When I make hollandaise sauce, why is it that the sauce's color doesn't become golden yellow, instead it becomes more like white yellow. Anyone know why and how to fix it? Thank you.
Make sure you separate the eggs
I did separate the eggs