Hollandaise Sauce

Portion Size: 2 Tablespoons

Ingredients: Yields: ~ 1 cup 

Ingredients Notes: 
6 egg yolks (use pasteurized eggs only)
½ teaspoon Dijon mustard
1 cup butter or 2 tsp. dried dill
2 tablespoons lemon juice (fresh)
Dash of paprika


Steps:Directions: Critical Control Point /Quality Assurance
1In a blender combine, egg yolks, mustard, and lemon juice. 
2Melt butter. Set blender on high speed. Pour the butter into the blender slowly with a steady thin stream.  Serve warm immediately. Top with paprika
Posted in