Monday, April 12, 2010

Blender Hollandaise

Last night, we had salmon, just salmon, not cookbook salmon, and I made Blender Hollandaise. Why anyone would make regular hollandaise, messing around with a double boiler, and all the rest of it, is beyond me. This took about four and a half seconds. It isn't perhaps as thick as regular hollandaise should be, but it is amazingly delicious. Why wouldn't it be? It has half a cup of butter in it. I ate what was left with a spoon.

3 egg yolks
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup butter, melted

  1. Warm the blender container.
  2. Place the egg yoks, lemon juice, salt and cayenne in container. Cover. Switch the blender on and off.
  3. Turn blender to high speed and add the butter in a steady stream. Keep warm by standing container in hot water.
  4. Makes about one cup.

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