A recipe for Blender Hollandaise Sauce For Trout. Follow the simple recipe instructions for Blender Hollandaise Sauce For Trout shared by other home cooking experts.
Ingredients
1/2 c. Butter3 Egg yolks
Juice of 1/2 lemon
Salt to taste
Pinch of cayenne
Directions
Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975.
