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Hollandaise Sauce – Food Processor

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Egg yolks and butter with lemon juice, salt and pepper using a food processor

Ingredients

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  • 3 egg yolks
  • 6 TBL unsalted butter
  • 1 TBL lemon juice + more to taste
  • 1 TBL lukewarm water
  • 1/4 tsp salt
  • 1/8 tsp white ground pepper
  • Cayenne pepper – to taste

Instructions

  1. Place egg yolks, salt, pepper, lemon juice and water in the food processor and melt the butter in a saucepan until it is hot and foamy
  2. Cover and process the egg yolk mixture on high speed for 2 seconds, then while still blending at top speed, drizzle in the hot melted butter and leave any white solids behind
  3. Taste the sauce, and adjust with more lemon juice, salt or cayenne pepper to taste
  4. If not used immediately, keep warm or it will thicken as it cools. Thin by transferring to a small sauce pan, add a tablespoon of warm water or lemon juice and whisk.

Find it online: https://www.cooksavorcelebrate.com/hollandaise-sauce/