Wednesday, July 6, 2016

Blender Hollandaise Sauce

I'm sure somewhere some Michelin-rated chef is shaking his fists at the sky and cursing the day Allrecipes bastardized his recipe, but for now, this stuff is awesome. Especially on the Eggs Benedict Casserole. --Mark


3 egg yolks
1/4 tsp Dijon mustard
1 T lemon juice
1 dash hot pepper sauce
1/2 cup butter


In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


Make sure to make this RIGHT before you serve it. It congeals quickly and doesn't reheat or soften very well.

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