Blender Hollandaise
 
Makes 1½ Cups
Ingredients
  • ½ cup unsalted butter
  • 3 egg yolks
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dry white wine
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • Dash Louisiana hot sauce
Instructions
  1. In the container of a blender, add hot tap water, and set aside for 5 minutes.
  2. In a small stockpot, melt butter over medium-low heat, swirling constantly, until an instant-read thermometer registers 150°.
  3. Discard water from blender. In the container of blender, combine egg yolks, vinegar, wine, lemon juice, salt, white pepper, and hot sauce. Blend on high speed for 2 minutes. With blender running, add butter in a slow, steady stream until combined. Serve immediately. (This sauce cannot be reheated, as butter will melt and separate.)
Recipe by Louisiana Cookin' at https://louisianacookin.com/mardi-gras-crab-jubilee/