Serves: 5
Total Calories: 357
Place egg yolks and lemon juice in a blender container. Cover and blend at medium speed until blended. With motor running, slowly add hot butter or margarine in a thin steady stream (mixture thickens as butter or margarine is added). Cover and keep warm or, if making ahead, place plastic wrap directly on surface and refrigerate up to 2 days.
To reheat, place hollandaise in the top of a double boiler or in a bowl that fits snugly over a saucepan. Water in bottom pan should be hot, not boiling. Whisk sauce until heated. Serve over Chicken Cordon Bleu or with grilled steak or fish.
This Blender Hollandaise recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.
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