Blender Hollandaise
- 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
- Put the yolks in a blender or food processor.
- Blend on low speed for a couple of seconds, just to whisk the eggs.
- 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.
- Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
- Add the lemon juice, salt to taste and the cayenne.
- If the sauce is too thick, add a bit more boiling water.
- Will hold, sitting in a bowl of warm water, for hours.
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Reviews
-
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! ;-)
RECIPE SUBMITTED BY
P48422
United States