Mother Sauce: Hollandaise
Rated 5.0 stars by 1 users
Cuisine
Modern American
Servings
2-4 servings
Prep Time
5 minutes
Cook Time
5 minutes
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.
Check out more of Chef Tony's recipes over on Youtube.
Author:
Ingredients
- 6 egg yolks
- 1-2 Tbsp Lemon Juice
-
1 tsp Spiceology Black & Bleu Hot Sauce
- 12 fl oz clarified butter
- Salt to taste
- *Note: a traditional hollandaise sauce is typically seasoned with cayenne - we swapped that with our Black & Bleu hot sauce.
Directions
- Place egg yolk, lemon juice, hot sauce and salt in blender.
- Pulse then bring to level 8 on your blender.
- Remove lid and slowly pour in butter until gone.
- Blend for an additional 1 minute.
- Serve immediately.
