Black & Bleu Hollandaise Sauce

Chef Tony Reed

Servings

2-4 servings

Prep Time

5 minutes

Cook Time

5 minutes

Cuisine

Modern American

Chef Tony shows you how to make one of the Mother Sauces: Hollandaise. 

And once you make this sauce, you'll be able to put it to work with this recipe for this Cali-Baja-inspired Eggs Benedict. 

Black & Bleu Hollandaise Sauce

Ingredients

  • 6 egg yolks
  • 1-2 Tbsp Lemon Juice

  • 1 tsp Spiceology Black & Bleu Hot Sauce (or hot sauce of your choice)

  • 12 fl oz clarified butter
  • Salt to taste

Directions

  1. Place egg yolk, lemon juice, hot sauce and salt in blender.
  2. Pulse then bring to level 8 on your blender.
  3. Remove lid and slowly pour in butter until gone.
  4. Blend for an additional 1 minute.
  5. Serve immediately.