Sunday, May 30, 2010

Blender Hollandaise

This is one of my all time favorite sauce recipes! I tried and tried to make the hollandaise out of a book one night and the rest of the meal was getting cold and then I decided to stick with the reliable favorite recipe. In no time at all the meal was finished and the result was wonderful. Almost every time I make this I double the recipe. Leftovers can always be used to dress up some veggies or glam up a chicken dinner.


3 egg yolks

1/4 teaspoon Dijon mustard

1 tablespoon lemon juice

1 dash hot pepper sauce (e.g. Tabasco


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.

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