Hollandaise Sauce with Vermouth

Prep

Cook

Servings

⅔ cup

Level

Easy

Ingredients

  • ¼ cup Challenge European Style Unsalted Butter
  • ⅛ teaspoon salt
  • ⅛ 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

  • 1

    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.

  • 2

    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.

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