| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauces, Microwave, Favorite, Condiments |
4 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Dry mustard |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Butter* |
INSTRUCTIONS
*I admit it, I have used margarine, instead. Into container of electric
blender measure yolks, juice, mustard & salt. Microwave butter (on HIGH) in
glass measuring cup 1-2 minutes, until hot & bubbly. Turn electric blender
to highest speed and GRADUALLY add butter, mixing well until Hollandaise is
creamy and thickened. Serve over fresh asparagus, Eggs Benidict, Filet
Mignon, etc.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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