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Hollandaise

  • 210 ml warmed olive oil (butter is better if you can tolerate it)
  • 4 egg yolks
  • 1 TBS lemon juice
  • 1 TBS water
  • White Pepper to Taste

Place egg yolks, lemon juice, water and pepper in a blender
Blend on high speed for about 40 seconds
Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy
If too thick add a couple of drops of warm water

6 Responses to “Hollandaise”

  1. Majiri says:

    How long will this last for?

  2. Fran McKnight says:

    I am not familiar with the term, gms, could you tell me how many ounces, tablespoons, etc. instead?

  3. Anne Brown says:

    If you replace the oil with the butter component is it 210ml of butter? Which is approximately 200gm. Thanks in advance.

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