Pale Ale Hollandaise

Nothing says eggs Benedict like rich, creamy hollandaise, but achieving this perfect sauce is no small feat! Luckily, this delicious recipe is nearly foolproof. Try it today!

Pale Ale Hollandaise

Recipe Type: Breakfast

Author: Foodieaholic

Ingredients

3 large egg yolks
1 Tbsp. freshly squeezed lemon juice
½ – 1Tbsp. Rave Review! Original Culinary Hops (optional)
8 tbs. melted butter
1/2 tsp. salt
2 dashes Tabasco

Instructions

Add the egg yolks, salt, and lemon juice to a blender. Blend at medium speed for about 30-40 seconds. The mixture will lighten a bit.
If your blender pitcher has a center cap, remove it so you can add the melted butter slowly while the blender is running at the slowest speed. Then add the Culinary Hops (optional) and the Tabasco.
Turn the blender off and taste. Add additional salt or lemon juice, if needed, and a dash more Culinary Hops if the sauce is too thick.
Blend for another second or two to incorporate all ingredients.
Use immediately!