- 2 egg yolks
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- Pinch Cayenne Pepper
- 1/2 cup melted margarine
Separate the eggs and save the whites in
the fridge for your next omelete. Place the
yolks in a blender. Measure in the lemon
juice, salt and cayenne pepper. Place the
lid on the blender and Whizz it for about 30
seconds, or until everything is well mixed.
Now remove the blender cap and, with the
blender still running, s l o w l y drizzle
in the melted margarine in a narrow stream.
The sauce will thicken up as you add the
margarine, sort of like mayonnaise only
yellower. After all of the margarine has
been added continue blending for a full
minute to be sure everything is nice and
thick and smooth. Serve immediately or allow
to sit for a little while before serving.
Leftovers should be refrigerated.
If you are worried about the raw egg yolks
let me remind everyone that the lemon juice
makes this sauce very acidic. Salmonella
can't survive in an acidic environment. This
is why we never heard of mass Salmonella
poisonings from raw eggs in hollandaise
sauce before the invention of the
refrigerator. If you are still worried about
the raw egg, then you can use pasteurized
eggs found in some grocery stores, 1/4 cup
should be enough.
I serve this sauce over fish, asparagus,
broccoli, boiled eggs, poached eggs & turkey
bacon or turkey ham, fried tofu or steamed
chicken.
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