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Hollandaise Sauce is the classic topping for poached eggs, Asparagus or Filet Mignon. This recipe is very easy, made in a blender instead of a double boiler. First separate three eggs, next, heat half a cup of butter just two a bubble, be sure no to brown. In a kitchen aid blender, add the three egg yolks, two table spoons of Sour Lemon juice, a quarter teaspoon salt, a pinch of Cayenne. Start to blend, you add the hot butter gradually, blend for about 15 seconds or until the sauce is thick and smooth. Hollandaise sauce. Hit me one more time. Go to www.
hollidaykitchen.
tv for a cornucopia of delicious video recipes.
Expert: Handmade TV
We are a small production company, hailing from Stamford, CT, with a passion for food. The Holiday Kitchen was born out of necessity-you can't work in a technologically advanced world with the same old, boring ideas. We love to shoot food, so we figured we should set out to offer the most innovative product we could think of...and here it is. <span>High definition video</span>, styled and lit to look More »
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Tags: Sauce, Hollandaise, Food, Cooking, Handmade tv
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