Real blender hollandaise sauce for trout
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 c Butter Salt to taste
3 Egg yolks Pinch of cayenne
Juice of 1/2 lemon
Melt the butter and keep it hot, but do not brown.
Put the yolks, lemon juice, salt and cayenne in the container of en
electric blender. Blend on low speed, gradually adding the hot butter
until the sauce is thickened and smooth.
About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with
Pierre Franey, Times Books, NY, 1975.
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