10-Second Hollandaise


  • About 1 ½ tablespoons lemon juice
  • Cayenne
  • 3 large egg yolk
  • 1 teaspoon Dijon mustard
  • ¾ cup (3/8 lb.) butter or margarine
  • Salt

1. Melt butter in a pan over medium heat or in a microwave oven. 2. Put egg yolks, 1 tablespoon lemon juice, 1 tablespoon water, and mustard in a blender or food processor. 3. Whirl on high speed to blend, then add butter in a slow, steady stream. 4. Add remaining lemon juice, cayenne, and salt t...

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