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Jehane Benoit’s Quick and Easy Hollandaise Sauce
(5)
Rate this recipe
Preparation
5 min
Makes
180 ml (3/4 cup)
Vegetarian
Nut-free
Gluten-free
See
Nutrition Facts
Categories
Ingredients
2 tablespoons (30 ml) water
2 egg yolks
4 teaspoons (20 ml) Dijon mustard
1/2 cup (125 ml) unsalted butter, melted and cooled
Salt and pepper
Preparation
In a blender, combine water, egg yolks and mustard. Drizzle in butter while blending until sauce is creamy. Season with salt and pepper.
Note from Ricardo
This recipe should only be prepared right before serving.
Personal Note
