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