Hollandaise Sauce with Vermouth
Hollandaise Sauce with Vermouth
-
0 Reviews
-
Print this recipe
-
Share this recipe
-
Add to ZipList
Ingredients
- ¼ cup Challenge European Style Unsalted Butter
- 1/8 teaspoon salt
- 1/8 teaspoon dry mustard
- ¼ teaspoon hot–pepper sauce
- 2 beaten egg yolks
- 2 Tablespoons dry vermouth (or white wine; substitute water for alcohol-free version)
- 1 Tablespoon fresh lemon juice (juice of ½ lemon)
- 1 Tablespoon chopped chives (optional)
Directions
Melt butter in 2-cup glass measuring cup (microwave high 60 seconds). Whisk in salt, mustard, hot sauce, egg yolks, vermouth and lemon juice. Combine thoroughly. Microwave the mixture at 50% level, or medium, stirring every 15 seconds for 1 minute or until sauce is thickened. Whisk until thick and smooth. Serve immediately. Garnish with chopped chives if desired.
Yield: 2/3 cup sauce
Source: Challenge Package recipe developed by Challenge Home Economist for print ad photos and package recipe.
Featured Recipe
From the Blog
Super Bowl Snacks for the Whole Team
It's Super Bowl weekend - the time of year when football fans come together to scream at the television, give high-five’s, and show off their new touchdown dances. That can work up an appetite, so here are four snacks to enjoy with the big game.
Happy National Pie Day!
January 23rd is National Pie Day, a day set aside to celebrate pie. Here are a couple of our proven pie crust recipes for you to try on this fun day devoted to pie.
Ratings & Reviews