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Friday, 10 October 2014

Blender Hollandaise Sauce

Sometimes the food you're making just needs a bit of oomph.  Like adding a little creamy sauce.
Hollandaise is often considered one of the best - higher echelon - go to - type of sauce.  It's also considered difficult to make because if you aren't careful it will "break" - meaning the lemon and eggs will separate and instead of having a nice creamy sauce you have a gloppy mess.

I found this easy recipe for perfect Hollandaise sauce, using a blender, in the Julia Child cookbook "Mastering the Art of French Cooking" - the basis for the book/movie Julie & Julia (both names that I go by).

It makes a perfectly smooth, creamy sauce.  Why not try it yourself and you will soon be making amazing Eggs Bennie or Herbed Hollandaise Salmon (as in the picture above.)

This doesn't make a lot of sauce, however Hollandaise is so rich, just a little goes a long way.


3 egg yokes
1 tbsp lemon juice
1/4 tsp salt (a lot of recipes say 1/2 tsp, but I find that too salty)
pinch of pepper
1/2 cup butter

1) In a blender place egg, juice and spices.

2) Blend for 2 seconds.
3) In the microwave or small pan, melt butter until bubbling.
4) Take the centre piece out of the blender lid and while still blending, slowly pour the melted butter in. Blend for about 10 seconds.
5) Use right away.  Or if not, keep in a bowl over warm water.

Note:  If you are using as a sauce for fish, once blended you can add additional spices, such as dill, parsley, or tarragon.

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