How to Use this Blog

This blog is designed to be used like a cookbook. I've put tags on each recipe so you can go to the section on that topic just by clicking on the word in the cloud or the list. Some recipes are under more than one category to help you find what you're looking for.

Monday, April 9, 2012

Hollandaise Sauce

This is so much easier than I thought.  I made it the first time for this Easter and I think the next time I'll keep it in a small slow cooker to keep it warm. 

It's so good you could put it on anything:  eggs, roasted vegetables, chicken, ice cream, dog food, whatever........

In a blender:

3 egg yolks
1/4 teaspoon Dijon mustard
1 Tablespoon lemon juice
1 dash hot pepper sauce like Tabasco (which I didn't have so I used a pinch of crushed red peppers)

melt in the microwave
1/2 cup butter (1 stick) in a measuring cup

blend the first section to get it all blended

slowly add the butter in a thin stream.  It should thicken almost immediately  The recipe I read said you  can keep it warm by keeping the blowl in a larger bowl of hot tap water.  But I'm still going to try the slow cooker.