BLENDING 101

With a pre-programmed “Dips/Batters” button on your blender, making dips and sauces is so easy! Make this Hollandaise sauce to put on eggs, fish, seafood, or vegetables—no whisking required!

HOLLANDAISE SAUCE

INGREDIENTS

3 egg yolks*

1 tbsp fresh lemon juice

1/2 tsp kosher salt

1/8 tsp ground cayenne pepper

9 tbsp unsalted butter melted

INSTRUCTIONS

Add all ingredients but butter to FourSide jar and secure lid.

Select "Dips/Batters" cycle.

Remove vented lid insert, press "Speed Up" to Speed 1 and slowly drizzle melted butter through vent over duration of cycle.

Keep sauce warm until serving.

*Consuming raw or undercooked eggs or egg products can increase your risk of foodborne illness. To reduce the risk, use pasteurized eggs.

ADDITIONAL RESOURCES

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