This version of Hollandaise sauce has a delicate mustard tang and is irresistible on roasted veggies, grilled chicken or fish.
Ingredients
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1/2 cup (4 oz.)Better'n Eggs®
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2 Tbsp.fresh squeezed lemon juice
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1 Tbsp.Dijon-style mustard
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dashground red pepper
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1/2 cupbutter; melted, warm
Instructions
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Combine Better'n Eggs, lemon juice, mustard and red pepper in blender. Blend on medium speed until mixed. Keep blender running; slowly pour in melted butter in a slow stream. Cover and blend until smooth and thick (30 to 60 seconds).
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Heat mixture over hot water in double boiler (do not microwave or over-heat; mixture will curdle.) Serve immediately.
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Serving Tip: Hollandaise is best served within 15 minutes after cooking.
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