Blender Hollandaise Sauce

 

Recipe Name: Blender Hollandaise Sauce

Story: As I was planning to make Eggs Benedict for John’s birthday this year, I was reminded of my mom’s blender Hollandaise (taken from Joy of Cooking).  She used the recipe for artichokes (we were the odd family that actually ate artichokes in our time), and occasionally to pour over asparagus or broccoli.  My dad especially liked it over broccoli, a vegetable he was not overly fond of, due to his mother overcooking it when he was growing up.  But crisply cooked and with hollandaise, he was a fan!

Author / Creator: Adapted from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1964 edition).

Submitted by: Kristy

Ingredients: 

• 3 egg yolks
• 2 Tbsp. lemon juice
• Pinch of cayenne pepper
• 1/4 tsp. salt
• 1/2 cup butter (1 stick)

Directions: 

1. Put the egg yolks, lemon juice, cayenne, and salt in a blender. 
2. Melt the butter until it is hot and bubbling (this is easiest to do in a microwave). 
3. Blend the egg yolks on high for a few seconds, and then pour in a steady stream of hot bubbling butter. 
4. The hollandaise should now be done; if it isn’t thick enough, continue to blend for a few more seconds. If the sauce is too thick add a tiny amount of lemon juice or water. 
5. Taste and add salt, cayenne, or lemon juice as needed.

Notes: 

The sauce must be hot when served; either make it at the very end or keep it warm by putting the blender container in warm (not hot) water. This makes enough for 3 servings of Eggs Benedict or Rockefeller and I usually only make it for 2. I’ve tried making a smaller amount and it doesn’t work; without the full amount of bubbling hot butter, there isn’t enough heat to cook the eggs. Leftover hollandaise makes a terrific sauce for asparagus or other green vegetables. To use leftover hollandaise, slowly reheat the sauce in a water bath.