Blender Hollandaise

Recipe from: 9/1/1994 12:00:00 AM
Ingredients 3
Servings 0


  • 2
    egg yolks
  • 10
    tarragon vinegar or white wine vinegar
  • 100
    unsalted butter


1. Blend the egg yolks and vinegar in a blender or food processor. Melt the butter in a pan until foaming, then pour into the processor in a steady stream with the motor running. It should become thick and foamy. Season and serve. If you need to keep the sauce warm, place it in a glass bowl over a pan of hot but not boiling water. It will keep for 30 minutes.

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