Ranch Hollandaise Dip
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 8
½ cup unsalted butter
4 egg yolks
1½ Tbsp. lemon juice
⅛ tsp. red pepper
blanched asparagus and red bell pepper wedges
Step 1Melt butter in a saucepan over medium heat; reduce heat to low, and keep warm.
Step 2Process egg yolks, next 3 ingredients, and 1½ Tbsp. water in a blender or food processor 2 to 3 minutes or until pale and fluffy.
Step 3With blender running, add melted butter in a slow stream, processing until smooth. Serve warm with vegetables.
For safe meat preparation, reference the USDA website.
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