Ranch HollandaiseDip
Ingredients(6)
- ½ cup
unsalted butter
- 4
egg yolks
- 1½ Tbsp.
lemon juice
- 5 tsp.
- ⅛ tsp.
red pepper
blanched asparagus and red bell pepper wedges
For safe meat preparation, reference the USDA website.
Steps(3)
- 1
Melt butter in a saucepan over medium heat; reduce heat to low, and keep warm.
- 2
Process egg yolks, next 3 ingredients, and 1½ Tbsp. water in a blender or food processor 2 to 3 minutes or until pale and fluffy.
- 3
With blender running, add melted butter in a slow stream, processing until smooth. Serve warm with vegetables.
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