With a pre-programmed “Dips/Batters” button on your blender, making dips and sauces is so easy! Make this Hollandaise sauce to put on eggs, fish, seafood, or vegetables—no whisking required!
HOLLANDAISE SAUCE RECIPE
INGREDIENTS
- 3 egg yolks*
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/8 tsp ground cayenne pepper
- 9 tbsp unsalted butter melted
INSTRUCTIONS
- Add all ingredients but butter to FourSide jar and secure lid.
- Select "Dips/Batters" cycle.
- Remove vented lid insert, press "Speed Up" to Speed 1 and slowly drizzle melted butter through vent over duration of cycle.
- Keep sauce warm until serving.
*Consuming raw or undercooked eggs or egg products can increase your risk of foodborne illness. To reduce the risk, use pasteurized eggs.