Recipe
Blender Hollandaise Recipe
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Scearley / All my dishes 1 year, 8 months ago
Honest to goodness (almost) hollandaise. But fast. With raw eggs. Almost like the old days, but certainly faster.
Prep:5m Cook:5m Servings:1
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 Scearley |
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Recent Gawkers
Ingredients
- 4 egg yolks
- 2 Tbsp lemon juice
- 1/2 tsp salt
- Pinch of white pepper
- 1 c of butter
Directions
- Melt butter in a small saucepan until bubbling
- Put yolks, lemon juice, salt and pepper into a blender, and blend on high for 2 seconds.
- With the machine still running, remove the cover and pour the butter in - SLOWLY - in a steady stream.
- When the butter is added the sauce should be thick enough to use. Use immediately, keep warm in a pan of warm water, or refrigerate and heat gradually in warm water.
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katerina 1 year, 6 months ago said:
Wow, I will totally have to try this, I have been making my own hollandaise (for eggs benedict) for awhile now but it is really labor intensive and dirties a lot of pots. This sounds good. Have you tried halving it? Does it work?
chefsylvia 1 year, 5 months ago said:
I haven't tried this particular recipe, but have made Blender Hollandaise with great success! Go for it! You asked about halving it. The nice thing about blender hollandaise is you can put it in the fridge for a few days, just reheat slowly, preferably in a pan of hot water!