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Hollandaise

Written by Lee on . Posted in Dips & Rubs, Recipe Book

  • 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

Comments (4)

  • Majiri

    |

    How long will this last for?

    Reply

    • lee

      |

      Up to 5 days in the fridge in a sealed container.

      Reply

  • Fran McKnight

    |

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

    Reply

    • Lee

      |

      It is 210 ml (71/2 fl oz) and I have updated it for you 🙂 Lee

      Reply

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