Sunday, April 14, 2013

Hollandaise Sauce

(this recipe is from, but it's a classic recipe and is available everywhere)

A long time ago you used to have to make your Hollandaise sauce in a double boiler, slowly adding the butter to the eggs and having a good chance of ending up with very buttery scrambled eggs instead. That’s why people are afraid of Hollandaise sauce. Today, with a blender, it’s a snap. Save the egg whites to make a meringue, or use two whites and one whole egg to equal two whole eggs when making scrambled eggs or in other recipes.

4 egg yolks 
1/4 t Dijon mustard
4 t lemon juice
1 dash Tabasco or similar hot pepper sauce (optional)
10 T (1/2 cup +2 T) butter, completely melted and still hot

Combine the egg yolks, mustard, lemon juice and hot sauce in the blender. Cover and blend for about 5 seconds. With the blender on high, slowly pour the butter through the hole in the lid in a thin stream. It should thicken immediately. Serve immediately, or keep warm by putting the blender container in a pan or bowl of hot tap water. Don’t use boiling or simmering water or the eggs will curdle.

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