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  Added: Apr 07, 2006  •  Visited (406)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Blender Hollandaise
What You Need:
  • ¼-pound stick of butter, cut into ½-inch pieces
  • 3 egg yolks
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • Pinch of white pepper

  • How To Cook:
    1. Melt the butter without browning it and keep it warm over very low heat. Combine theegg yolks, lemon juice, salt and pepper in the container of an electric blender.

    2. Cover the jar and blend at high speed for about 2 seconds.Then remove the cover and, still blending at high speed, slowly pour in the hot butter.

    3. For a finer sauce do not pour in the whey or milky solids on the bottom ofthe pan, although it will not be disastrous if you do. Taste for seasoning.

    4. Working quickly, remove the poached eggs from the bowl of water and drain them on a kitchen towel.
    To make approximately 1 cup
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Dairy » Butter
    Dish » Sauces & Condiments


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