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Results 21 - 30 of 157 for hollandaise sauce
Place egg yolks and lemon ... to blend. Pour sauce over cooked asparagus or other vegetables. Serve immediately. Makes 4 (2 tablespoon) servings.
Combine the soup with the ... the Basic Cream Sauce, add the butter, lemon ... Simmer until just thickened (about 5 minutes), stirring constantly.
Melt butter. Blend egg yolks in blender at low speed 1 minute. Slowly add hot butter and water and lemon juice, blend slow. Add pepper and ...
Mix together over low heat, stirring constantly. Add 3/4 stick butter. Keep stirring over low heat until thickened.
Combine all but boiling water in the blender. Add water and blend until smooth. Put in top of double boiler and cook over hot, not boiling ...
Heat butter in a small saucepan until bubbly but not browned. Put egg yolks, lemon juice, salt, white pepper and mustard in blender ...
Melt butter, heating until almost boiling. Rinse blender jar with hot water. Put remaining ingredients and 1 tablespoon hot water in ...
Timing in preparing Hollandaise sauce is crucial! This needs to ... heat, stirring constantly until the sauce reaches a "thin pudding" consistency.
Using a blender, add ingredients one at a time. Blend together until thick and creamy. Pour into top half of double boiler. Heat until ...
Put the first four ingredients in a blender. Melt the butter to foaming stage. Blend the other ingredients in the blender 2 seconds. Add ...
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