Blender Hollandaise Sauce

Pair this recipe from Lulu with her asparagus for a tasty side dish.

Recipe from Lulu Powers: Food to Flowers.

Ingredients

• 1/2 pound (2 sticks) unsalted butter
• 4 large egg yolks
• 2 tablespoons heavy cream
• 1 tablespoon freshly squeezed lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon Tabasco sauce

Directions

1. Melt the butter in a small saucepan over low heat until very hot, but don't let it brown.

2. Combine the egg yolks, heavy cream, lemon juice, salt, white pepper, and Tabasco in a blender. Turn the blender on low speed and blend.

3. With the blender on low speed, remove the cover and pour in the hot butter in a steady stream.

4. Use immediately, refrigerate, or freeze. To freeze, transfer the sauce to a freezer container, leaving 1/2 inch of space on top. Let cool, cover, and freeze. To reheat heat the sauce in the top of a double boiler.

Serves