Hollandaise made in a blender is foolproof. This rich, pale yellow sauce heavily coats a spoon - like honey - and should fall from the spoon in a thick ribbon. A classic with eggs benedict, this sauce is also delicious with poached fish or steamed vegetables.
Ingredients
- 3 large egg yolks, chilled
- 1 1/2 tablespoons lemon juice
- 1 tablespoon water, or more as necessary
- 1/4 teaspoon salt
- Pinch cayenne
- 16 tablespoons (2 sticks) unsalted butter
Directions
1. Remove center cap on blender top. Place egg yolks, lemon juice, water, salt, and cayenne in blender and process at high speed for 15 seconds to blend well.
2. Meanwhile, melt butter in small, heavy-bottomed saucepan over low heat until bubbling. Butter must get very hot but should not brown. Immediately pour butter into 2 cup glass measuring cup.
3. With machine running, very slowly add hot melted butter in thin, steady stream through hole in top of blender until incorporated completely, about 1 1/2 minutes. The mixture will be thick and pale yellow in color. If sauce is too thick, add water, a tablespoon at a time, until desired consistency is reached. Serve immediately or keep warm for up to 30 minutes.
4. To keep warm, place blender jar in large saucepan filled with hot (but not simmering) water. Keep pan off heat and stir sauce occasionally with large fork to keep from thickening. When ready to serve, remove blender from water and blot dry exterior with kitchen towel. If necessary, whisk in water to thin sauce before serving.
Variations:
Herb Hollandaise Sauce:
Follow master recipe, stirring 1 tablespoon minced fresh parsley or dill or 1 teaspoon minced fresh tarragon into finished sauce.
Mustard Hollandaise Sauce:
Follow master recipe, adding 2 tablespoons Dijon mustard to blender with egg yolks and other ingredients.
Horseradish Hollandaise Sauce:
Follow master recipe, stirring 1 tablespoon prepared horseradish into finished sauce.
Béarnaise Sauce:
Great with grilled or sautéed steak, liver, chicken, or fish.
Place 1/4 cup dry white wine, 1/4 cup tarragon or white wine vinegar, 1 small minced shallot, 1 tablespoon chopped fresh tarragon leaves and 2 to 3 tarragon stems (or 1 teaspoon dried tarragon), 8 lightly crushed black peppercorns, and pinch salt in small, heavy-bottomed saucepan. Simmer over medium-low heat until reduced by two-thirds, 12 to 15 minutes. Strain liquid through fine-meshed sieve into bowl, pressing on aromatics to release liquid. There should be 2 to 3 tablespoons of liquid.
Prepare master recipe, substituting reduction liquid for lemon juice and water and omitting cayenne. Stir 1 tablespoon chopped fresh tarragon leaves (or 1 teaspoon dried tarragon) and pinch ground white pepper into finished sauce.
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Submitted 12/10/05.
Source: How to make Sauces & Gravies
Submitted By: b smith
Hollandaise Sauce