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    Curried Hollandaise View Edit

    Servings: Not specified

    Directions

    Make the curried Hollandaise: In a small saucepan heat butter over moderate heat until it is melted and foamy, but do not let it brown. In a blender put yolks, lemon juice, wine, a pinch of salt, and Tabasco and turn machine on and immediately off. With the machine at low speed, add the butter in a stream. Cover the blender, increase the speed to high and blend the mixture for 1 minute. Add curry powder and blend Hollandaise well.

    Ingredients
    • 1 1/2 stk unsalted butter - (3/4 cup)
    • 5 lrg egg yolks
    • 2 tbl fresh lemon juice
    • 2 tbl dry white wine
    • 2 dsh Tabasco pepper sauce or to taste
    • 1 tsp curry powder or to taste

    Parsed from recipe text (no separate ingredient records).