Hollandaise Sauce For Vegetables

1. 1

   In a small saucepan, melt butter until bubbly.

2. 2

   Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.

3. 3

   Pour in half the butter in a very slow, steady stream until creamy.

4. 4

   Then turn blender to high and add remaining butter slowly.

5. 5

   Taste and correct seasonings.

6. 6

   Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.