Hollandaise Sauce (for Chicken in Puff Pastry) 3 egg yolks 1 stick butter, melted and hot Pinch salt tsbp. lemon juice Put egg yolks, salt and lemon juice in a blender. Start blender and slowly pour in hot butter.
The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavour on fresh steamed asparagus!
Eggs Benedict with Hollandaise Sauce: [Text not selectable. To copy recipe: click to enlarge picture, then right-click | Save image as . . . | Rename file | Note file location (directory); TO PRINT: After saving file, in Windows Explorer, right-click file, click Print, then UNcheck "Fit picture to frame". Click Print.]