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Hollandaise Sauce
A tasty sauce ladled over poached eggs and a springy side of asparagus!
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Servings:
1
Ingredients
3
egg yolks
chicken, duck or goose
1
tbsp
fresh squeezed lemon juice
1
tsp
dijon mustard
1
tsp
tarragon
optional
1/2
cup
butter
melted
Instructions
Pulse together all ingredients except butter in a blender or food processor.
Melt butter and allow to cool for a few minutes.
Add butter to yolk mixture by drizzling slowly and pulsing.
Serve warm.
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