Blender Hollandaise

Submitted by P48422

"From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus."

 

• Ready In: 5mins
• Ingredients: 6
• Yields: 1 1/2 cups

ingredients

• 2 large egg yolks
• 2 tablespoons boiling water
• 1 cup unsalted butter, melted and hot
• 2 tablespoons freshly squeezed lemon juice
• salt
• red pepper, tiny pinch

directions

1. Put the yolks in a blender or food processor.
2. Blend on low speed for a couple of seconds, just to whisk the eggs.
3. With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
4. Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
5. Add the lemon juice, salt to taste and the cayenne.
6. If the sauce is too thick, add a bit more boiling water.
7. Will hold, sitting in a bowl of warm water, for hours.

Reviews

[Annie H]

Great texture and the flavor was yummy, but very very mild. Licked from the spoon I enjoyed how rich it tasted, but over a crab salad it was kind of lost. I would make this again, but I think add more pepper and salt.

 

[Susan K.]

Very easy to make, lovely texture but a bit bland. It needed a bit more lemon. Salt and cayenne pepper (to taste) was perfect seasoning. We had it over broccoli and it just disappeared!

 

[KWB5015]

My first crack at a from-scratch Hollandaise. Fanny Farmer was my mom's cooking bible, so I was glad to see that as the credited source for this. I had a big crowd, so mine was 6 egg yolks, 8 T lemon juice, 1/4 t cayenne, 1 1/3 cup butter and salt. An immersion blender was just the ticket--it worked wonders, though prior to heating it was pretty runny. Gently heating it in the double boiler tightened it right up. I kept it warm for almost an hour and occasionally it would break--but with a whisk it came right back together again. Straight, it did taste a tad 'too lemony' for me, but I just let it go and found that it was the perfect sauce with the eggs benedict. Who eats hollandaise sauce straight, after all? I mean I get the temptation to, just me and your arteries recommend against it! ;-)

 

[Eric N. Frankel]

I find that egg yolks and blenders don't often work well together. A fork, a light touch, and a ceramic bowl over a double boiler works much better.

 

[LonghornMama]

Very quick and easy; in fact, I started making this as a little girl and have made it many times since. My old copy of Fannie Farmer was well-worn to be sure. Wonderful with artichokes or broccoli. Thanks for sharing the recipe!