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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Blender Hollandaise Recipe

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This recipe for Blender Hollandaise is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 egg yokes
1 tablespoon lemon juice
pinch of salt
1/2 cup melted butter
Directions:
Directions:
Put hot water in blender to warm it.
Combine in blender egg, lemon juice,and salt.
Cover and turn blender on and off quickly.
Add melted butter to egg mixture in thin steady stream. Turn blender on and off while adding. Keep sauce warm.

Almond Hollandaise:
To one cup thick hollandaise add 1/4 cup finely chopped almonds toasted in butter.
Personal Notes:
Personal Notes:
Needs more lemon juice!

 

 

 

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