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
3 Egg yolks
Juice of 1/2 lemon
Salt to taste
Pinch of cayenne
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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