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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blender Hollandaise (taken from Joy of Cooking) Recipe

4.9 stars - based on 13 votes
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Category:
Category:
Ingredients:  
Ingredients:  
3 egg yolks
2 tablespoons lemon juice
A pinch of cayenne
1/4 teaspoon salt

Heat to bubbling stage - do not brown (cover in microwave - otherwise it spatters)
1/2 cup butter.
Directions:
Directions:
Easy Hollandaise - (Note do not make in smaller quantity. There is not enough heat to cook eggs properly.)

Have all ingredients (except butter) in blender ready

Heat butter - in microwave (be sure to cover)

Cover blender and turn on high. After about 3 seconds remove lid and gradually pour hot butter over egg mixture in a steady stream.

By the time butter is poured in (about 30 seconds) the sauce should be finished. Will be thick and pale yellow colored. (If not, continue about 5 seconds longer.)

Serve at once.

Can be frozen and reconstituted over hot water. (Be sure and warm up slowly)
Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
This is an excellent sauce over Eggs Benedict.

 

 

 

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