Hollandaise
sauce doesn’t get easier! Just two ingredients create a velvety, flavorful sauce
that’s perfect with eggs Benedict, asparagus, poached salmon, and more.
Fill the jar of a high-speed blender with boiling water and set aside.
Melt Lemon Garlic Herb Flavored Butter in a saucepan over low heat.
Pour water out of blender jar and wipe completely dry with a paper towel.
Place egg yolks in blender jar and blend until smooth, about 30 seconds.
Pour hot butter into a glass measuring cup and slowly drizzle butter into the yolks while blender is going, blending until all butter is incorporated and mixture is thick and smooth.
