Hollandaise
Ingredients
- ————For 1 drip cut————
- Liquid egg, 1 cups
- Egg yolks (non pasteurized), 6 each
- Whole butter heated (hot), 2 pounds
- Lemon juice, 1 teaspoon
- Tabasco plain, 2 dashes
- Salt kosher, 1/2 tablespoon
- ————For 1/2 drip cut————
- Liquid egg, 1/2 cup
- Egg yolks (non pasteurized), 3 each
- Whole butter heated (hot), 1 pound
- Lemon juice, 1/2 teaspoon
- Tabasco plain, 1 dash
- Salt kosher, 1/4 tablespoon
Directions
Add all ingredients in blender bowl except butter, blend on medium speed.
Slowly pour butter into the blender on a medium-high speed.
If it is to thick add a splash of water until consistency is correct.
Pour into drip cups and date.
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