Recipe Archives->Sauces->Hollandaise 01

Blender Hollandaise

3 egg yolks
2 T lemon juice (about 1 small lemon)
1/2 c butter (1 stick)
dash of cayenne
dash of salt if unsalted butter

Make sure egg yolks and lemon juice are at room temperature.
Briefly whirl yolks, juice, and spices in blender.  Melt butter
and heat until bubbling.  With blender running, slowly pour the
hot butter into the egg mixture.  The heat of the butter is supposed
to cook the egg and thicken the sauce.


Uses for hollandaise:

over cooked vegetables, especially broccoli and asparagus
eggs benedict
spread on crackers (either hot or cold then broiled briefly)
spread cold on bread for sandwiches (instead of mayo)

Printable version: hollandaise01.txt.