Foolproof Hollandaise by Chef Aileen Anastacio
|2||pc||MAGNOLIA BROWN EGGS (use egg yolks only)|
|1||tsp||iodized fine salt|
|1/2||cup||MAGNOLIA GOLD BUTTER UNSALTED, melted|
- Put egg yolks, salt, and cayenne pepper in the blender. Blend until smooth.
- While the motor is running, add melted butter and lemon juice slowly through the feed tube. Blend until well incorporated. Season with pepper and additional salt if needed.
- Serve immediately or store at room temperature for up to 2 hours.