Blender HollandaisePosted by Stephanie Co & Todd Smith on Friday, June 9th, 2006
Tags for this Article: Hollandaise, recipe, sauce
Hollandaise is awesome – and delicious – but can be very difficult to make. Those of you who have whisked away tenderly in your bain marie only to have your sauce break know what I’m talking about. Here’s a simple and easy recipe for hollandaise you can make in a blender. Seriously, you can’t screw this up. Just don’t tell your guests you cheated.
3 egg yolks
1/2 teasopoon salt
Dash of cayenne pepper
1 tablespoon cream
1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
1 tablespoon lemon juice or white wine vinegar
Place egg yolks, salt, pepper and cream in blender, blend for a few second at high speed until you have a smooth frthy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used. From: House & Garden, February 1962, Barbara Poses Kafka
Do you have any shortcuts for classic gourmet recipes to share with us?
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