INGREDIENTS

For the Hollandaise

• 500 g butter
• 75 ml white wine
• 2 tsp. medium-hot mustard
• 1 tbsp. lemon juice
• Salt
• 5 egg yolk

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Melt butter in a pan and place ready. Bring the white wine with mustard, lemon juice and 1 pinch of salt to the boil in a pan and simmer for 1 minute. Add the egg yolk and hot white wine mixture to the blender. Seal with the lid.
3. Select the Smoothie setting and press the button to run the program. Or increase manually to full power in stages until 1 minute has elapsed.
4. Once the blending is finished, set the blender manually to level 1. Open the lid opening, pour in the still hot butter drop by drop initially and then in a thin stream to create a creamy sauce. Once the blending is finished, remove the lid.
5. Season the Hollandaise sauce to taste and serve immediately with vegetables (e.g. asparagus).