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Sauces

HOLLANDAISE SAUCE

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This is a labour-saving method of making this classic sauce.
It goes well with fish, asparagus, broccoli, chicken and eggs.

(Makes: 4 Servings)

Ingredients

Egg yolks - 3
Lemon juice - 1 tbsp
Salt and freshly ground pepper
Butter - 110g (4 oz), melted

Directions

Place the egg yolks, lemon juice and seasoning in a blender or food processor. Cover and blend for a few seconds to mix.

Gradually pour hot, melted butter into the blender while processing at high speed.

Blend until thick and light.

Serve immediately.

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