Ingredients

• 3 egg yolks
• 3 packets of True Lemon or 1 Tbsp of lemon juice
• 1/2 tsp of salt
• 10 Tbsp of unsalted butter (if use salted butter, skip the salt in recipe)
• 1/4 cup onion diced
• 1 clove of garlic
• 1 Tbsp of fresh rosemary chopped (use about 1 1/2 tsp of dried rosemary)

Directions

1. Cook onion in small amount of butter until opaque, add garlic and butter. Melt butter on low heat to prevent boiling. Let the butter slowly melt, to keep the moisture in.

2. Add to blender egg yolks, True Lemon or lemon juice, salt, rosemary. Blend on medium to medium high for about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter, onion, garlic mixture slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.

4. Turn off blender and taste sauce. The sauce should have a rich buttery, lemony, and maybe a little salty flavor. Add more lemon or salt as needed. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

5. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

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