'Processing' a Hollandaise
sauce has never been easier!
Processor
Hollandaise Sauce
- 2 tablespoons lemon juice
1 large egg*
1/8 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup butter, melted
1/2 cup peanut oil
- Place lemon juice, egg,
salt, and white pepper in a food processor. Blend for 1 to 3
seconds. Add melted butter while still running, then add peanut
oil. Blend in the processor for 20 seconds or until smooth. Serve
as soon as possible.
Makes about 1 1/4 cups.
*Note:
Please exercise caution when using raw eggs that are uncooked
in prepared food (see Food
Safety). We suggest using a pasteurized egg product for this
recipe.
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